Cook III Full-Time Part-Time Pool
Cook III Full-Time Part-Time Pool
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
As directed the Cook III actively works in display cooking areas and prep stations to prepare cook and serve a wide variety of recipes in mass quantities in accordance with standard operating procedures. Supervises the daily activities staff and production in their assigned station(s) within a large volume/high activity dining hall or retail operation to meet the needs of the customers. Oversees provides training and assigns tasks for a shift of up to 13 full time and 30 student and temporary staff. Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules. Daily of the production plan and service schedules/methods of meals ensuring quality product is being served in an appealing manner and that portion control guidelines are being adhered to. Monitors inventory assists with controlling food and waste costs keeps records and orders receives and stocks food/product accordingly. Assigns and performs the disposition and storage of foods (hot and cold) supplies regular cleaning of assigned area and maintenance of equipment in accordance with the sanitarians recommendations. Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSUs Registered Sanitarian. Positively and professionally interacts with customers. Assists with recipe maintenance developing and testing. Trained in other areas of the food service to assist during employee absences or high volume serving times and performs other general kitchen duties as needed. Actively contributes to the team by performing other duties as needed in support of the departments mission.
Physical Demands
To perform this job successfully an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge skill and/or ability required. Normal service areas kitchen cooler freezer dock environments Stationary and/or moving about for long periods of time Frequently moving transporting and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs Occasionally moving product up and down stairs Bending kneeling stretching and general moving about while stocking products Gripping handles on small kitchen utensils and other equipment Performing repetitive motions related to job duties Regular exposure to cleaning chemicals
Employment Type
Hourly
