What are the responsibilities and job description for the Production Cook position at Northern Michigan University?
Apply now Job no: 494603
Work type: Staff
Location: Marquette, MI 49855
Categories: Food Service, Other
Position Title: Production Cook Department: Dining Services-Central Office Term of Assignment: Continuing Term End Date, If Applicable: FLSA Status: Non-Exempt = overtime eligible Work Schedule: Variable shifts/days/locations; including afternoon and weekend shifts. The shift start times are between the hours of 5:30 am and 12:30 pm. Salary: $17.34 starting; $18.21 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: Required Specialized Training/Certifications: Required Minimum Work Experience: Kitchen Production:
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).
Bake Shop Production
Three years' food service experience in bake shop production while working in a quantity food service setting (e.g., university, large central bake shop, large hotel bake shop or large retail bake shop 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.
Kitchen Production
Experience in gourmet/banquet/catering cooking/preparation.
Vocational education training in baking, cooking, salad making, etc.
Bake Shop Production
Experience in contemporary baking and pastry techniques.
Vocational education training in baking, ice cream/sorbet, decoration, sugar work, etc. Other Special Instructions to Applicants:
Submit Application, Cover Letter, Resume And References Contact Information
Erica Nelson, Human Resources Generalist, 906-227-1087 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.
Advertised: Jan 16 2025 Eastern Standard Time
Applications close: Jan 30 2025 Eastern Standard Time
Work type: Staff
Location: Marquette, MI 49855
Categories: Food Service, Other
Position Title: Production Cook Department: Dining Services-Central Office Term of Assignment: Continuing Term End Date, If Applicable: FLSA Status: Non-Exempt = overtime eligible Work Schedule: Variable shifts/days/locations; including afternoon and weekend shifts. The shift start times are between the hours of 5:30 am and 12:30 pm. Salary: $17.34 starting; $18.21 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: Required Specialized Training/Certifications: Required Minimum Work Experience: Kitchen Production:
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).
Bake Shop Production
Three years' food service experience in bake shop production while working in a quantity food service setting (e.g., university, large central bake shop, large hotel bake shop or large retail bake shop 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.
Kitchen Production
Experience in gourmet/banquet/catering cooking/preparation.
Vocational education training in baking, cooking, salad making, etc.
Bake Shop Production
Experience in contemporary baking and pastry techniques.
Vocational education training in baking, ice cream/sorbet, decoration, sugar work, etc. Other Special Instructions to Applicants:
Submit Application, Cover Letter, Resume And References Contact Information
Erica Nelson, Human Resources Generalist, 906-227-1087 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.
Advertised: Jan 16 2025 Eastern Standard Time
Applications close: Jan 30 2025 Eastern Standard Time
Salary : $17 - $18
