Production Cook
Job no: 494603
Position type: Staff
Location: Marquette, MI 49855
Division/Equivalent: Finance & Administration
School/Unit: Dining Services-Central Office
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. |
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Application close: Eastern Standard Time
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