Lead Evening Cook

Salary/Position Classification

• $19.00 - $23.00 hourly, Non-Exempt (Eligible for overtime)
• 40 hours per week
• 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 that 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 or Jamax 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 food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.
• Interacts positively with customers when display cooking and when in service areas
• Ensures all production paperwork is filled out correctly and turned in daily.

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 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
• Supervises staff in set up and service of the line
• Cross trains staff in all concept/production areas

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 the proper procedures in the storage of food, cover, date and label food, chill food rapidly using an approved method
• 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

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

• High School Diploma or GED
• Three years of progressive experience in large volume food production and with catered events and garnishing
• Experience with the materials, equipment and food used in the food service business
• Experience with computers and software programs
• Supervisory experience with all age groups
• Experience with concept/display cooking
• 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