Position Title: |
Production Cook |
Department: |
Dining Services-Central Office |
Term of Assignment: |
Continuing |
Term End Date, If Applicable: |
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FLSA Status: |
Non-Exempt = overtime eligible |
Work Schedule: |
Variable shifts/days/locations; including afternoon and weekend shifts; typical work hours are between the hours of 6:00 am and 8:30 pm. |
Salary: |
$17.00 starting; $17.85 working |
Travel: |
No travel |
Brief Statement of Duties |
Brief Statement of Duties: |
Under routine supervision, provide skills and engage in the preparation of food. Prepare a wide variety of soups, salads, entrees, desserts, bakery and pastry items; use a variety of kitchen equipment; follow standardized recipe files; and make recommendations for change/improvement. |
Minimum Qualifications |
Required Education: |
High School Graduation or Equivalent |
Discipline / Degree Area: |
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Required Specialized Training/Certifications: |
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Required Minimum Work Experience: |
Three years' food service experience in kitchen production while working in a quantity food service setting (e.g., university, large volume public school or large hotel/restaurant-type setting). |
Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: |
Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Active Listening-Giving full attention to what other people are saying; taking time to understand the points being made; asking questions as appropriate; and not interrupting at inappropriate times. Instructing-Teaching others how to do something. Speaking-Talking to others to convey information effectively. Service Orientation-Actively looking for ways to help people. Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do. Possess the physical capability to perform all of the duties and responsibilities of the position. Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences. Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
Additional Desirable Qualifications |
Additional Desirable Qualifications: |
Food Service Sanitation Certification. Leadership ability demonstrated by experience. Willingness to improve skill level. Experience in gourmet/banquet/catering cooking/preparation. Vocational education training in baking, cooking, salad making, etc. |
Other |
Special Instructions to Applicants:
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Submit application, cover letter, resume and reference list |
Contact Information:
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Brenda Bickler, Employment Specialist, 906-227-2114 |
Equal Employment Opportunity: |
NMU is an equal opportunity, affirmative action employer of protected veterans and individuals with disabilities, and is strongly committed to increasing the diversity of its employees. |