Morning Cook

Salary/Position Classification

• $17-$22 hourly, Non-Exempt (Eligible for overtime)
• 40 hours per week
  • Shift is typically 6am-2:30pm
• 100% Remote Work Availability: No
• Hybrid Work Availability (requires some time on campus): No

Benefits

• Includes single or family health care coverage (premiums paid for by the university, benefit value of $19,716.96 annually), Basic Life Insurance, EAP, Retirement Plan, Tuition Waiver, Annual and Sick Leave.
• Optional benefits available: Supplemental Life, Dental, Vision, Flexible Spending Account, Supplemental Retirement Plans.

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

• Prepares products for service to customers

  • Prepares and cooks dishes accompaniments according to the computerized production recipes/reports. 
  • Does Display/Cook-to-Order food preparation as directed.
  • Creatively garnishes serving lines, buffets, and serving plates in order to make attractive presentations
  • Uses the following equipment including but not limited to:  grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
  • 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

  Follows the proper sanitation techniques used in the business

  • 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
  • Keep self-clean, use proper hand washing techniques, wear clean uniform and hair and beard restraint, avoid direct contact with food if at all possible and use gloves and utensils when possible
  • Use the proper procedures in the storage of food, cover, date and label food, chill food rapidly using an approved method
  • Follows UND Dining Services HACCP policies and procedures

  Completes required food production paperwork

  • Helps in the menu development of specialty menus
  • Records production on the service summary sheets accurately and efficiently
  • Assists with inventory

  Supervisory duties for part –time and student employees

Required Competencies

• Strong communication, interpersonal and organizational skills.
• Requires knowledge of food production and working knowledge of large quantity food service and knowledge of materials, equipment and food used in the business
• Must be able to move 45-50 pounds and stand 3 to 4 hours
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated with the ability to direct and lead others
• Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic

Minimum Requirements

• High School Diploma or equivalent
• Food production experience
• 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 year experience in large-volume food production and experience with catered events
• One year experience in short order grill production and/or display cooking
• NRA Serv Safe Food Handlers Certification
• General computer knowledge of Microsoft Office (Word, Excel, and Outlook)
• Progressive supervisory experience with all age groups