Lead Evening Cook

Salary/Position Classification

• $18.25 Hourly, Non-Exempt (Eligible for overtime)
  • Temporary $2 Shift Differential for 90 days
  • $2000 Hiring Bonus!
• 40 hours per week
  • Typical hours are 12:30pm-9p
• 100% Remote Work Availability: No
• Hybrid Work Availability (requires some time on campus): No

Purpose of Position

The purpose of this position is to direct the production staff while working alongside of them to prepare and serve products according to Dining Services mission to our customers. This position also directs the safety and sanitation policies and procedures for the production areas. It is a working position that includes motivating staff, directing staff, and communicating with the management team.

Duties & Responsibilities

Production of products for service to customers

• Directs and or does the production of all entrees and accompaniments according to the FoodPro production recipes/reports. 
• Directs and or does pre-prep for all production items under their responsibilities
• Does Display/Cook-to-Order cooking in concepts
• Prepares menu items for assigned catered function
• Interacts positively with customers when display cooking and when in service areas

Supervisory duties for full time, part –time and student staff

• Provides instruction for Cooks, Assistant Cooks, part-time and student staff assisting in assigned production
• Trains and Mentors all staff according to UND Dining Services Policies and Procedures stressing production, sanitation and safety
• Directs staff to ensure production meets deadlines, maintaining the highest quality of freshness using progressive/batch cooking techniques

Follows and implements all safety and sanitation policy and procedures

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to insure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met
• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production       
• Use proper sanitation/production procedures in the production of products in order to avoid contamination (cross contamination with cutting boards, knives, etc.), minimize the duration products are in the danger temperature zone, reduce direct contact with hand, minimize reheating products to one time using an approved method and not to combine older product into fresh

Participates in leadership roles and responsibilities

• Attends unit and other department meetings
• Reviews access counts, recipes and communication log to facilitate the organization of production

Required Competencies

• Strong communication, interpersonal and organizational skills.
• Must be able to move 45-50 pounds and stand 3 to 4 hours at a time
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated
• Ability to motivate others
• Ability to make timely decisions and deal with stressful situations
• Have an optimistic attitude, high degree of integrity, and a strong work ethic

Minimum Requirements

• Three years of progressive experience in large volume food production and with catered events and garnishing
• Knowledgeable with the materials, equipment and food used in the food business
• Requires knowledge with computers and software programs
• Progressive supervisory experience with all age groups
• Experience with concept/display cooking
• Supervisory experience
• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• Two years progressive supervisory experience
• NRA Serv Safe Certification
• Culinary Training

To Apply

Please provide a resume