Human Resources

Summary

Cook's Helper will provide support to dining service operations by assisting cooks in the proper preparation and help coordinate production of all menu items assigned by management with staff. This position will work to ensure that services are consistent with the mission and goals of the department and the university. This position will provide service excellence faculty, staff, students and guests.

Responsibilities 

1. Plan and coordinate food production with cooks.
2. Perform proper cooking techniques such as baking, sautéing, grilling, frying, braising, simmering and stewing.
3. Perform proper knife techniques.
4. Assists cooks in developing and modifying recipes with approval from dining service management.
5. Read, interpret and quantify recipes as needed to meet production needs.
6. Practice safe food handling procedures in accordance with health department regulations and dining services' policies and procedures.
7. Maintain food production records.
8. Assists in the training and instructing new regular and student employees.
9. Properly garnish food.
10. Properly operate all equipment within dining services.

Required Education, Certifications, Licensures

• High School diploma, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.
• Serv-Safe Certified or the ability to obtain a Serv-Safe certificate within 6 months of employment.

Required Experience

• Two years of customer service experience.
• 2 years experience with food production and cooking in a high volume food service operation and or successfully completed cook's helper training program.

Desirable Education and/or Experience

Required Knowledge, Skills, and/or Abilities

• Possess a valid driver’s license and meet Michigan Tech University’s vehicle use requirements
• Excellent interpersonal, customer service and written/oral communication skills
• Demonstrated ability to work independently.
• Demonstrated ability to investigate and solve complex problems
• Demonstrated ability to independently organize and prioritize work assignments in a complex work environment.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, fractions and decimals.
• Demonstrated ability to read and interpret recipes relative to quantity, consistency, and composition of all menu items assigned to the department.
• Demonstrate knowledge of food products
• Demonstrate the ability and knowledge to properly quantify recipes
• Demonstrate the ability and knowledge of product yields and cook shrinkage
• Demonstrate the ability and knowledge to use proper cooking techniques
• Demonstrate the ability and knowledge to use proper knife techniques
• Demonstrate the ability and knowledge of meat fabrication
• Knowledge of safe food handling procedures and storage practices
• Demonstrated ability to work with accuracy and attention to detail
• Demonstrated ability to work effectively with frequent and multiple interruptions
• Demonstrated ability to be flexible and detailed–oriented in a changing environment.
• Ability to understand and carry out instructions furnished in written, oral or diagram form.
• Demonstrated ability to work harmoniously with people in varying situations and in all areas assigned.
• Ability to effectively present information in one –on –one situation to staff and customers.
• Ability to regularly lift 50 pounds of weight and occasionally lifting up to 100 pounds of weight
• Demonstrated commitment to contribute to a safe work environment
• Demonstrate the ability and commitment to engage in continuous improvement practices

Desirable Knowledge, Skills, and/or Abilities

• Demonstrated success in, or potential future contributions to, working with persons from diverse backgrounds, creating a sense of belonging, and fostering a fair, objective, welcoming place to work for persons with a wide variety of personal characteristics and viewpoints. 

Work Environment and/or Physical Demands

Standing, kneeling and stooping long periods of time. Regularly lifting and or moving 50 pounds of weight and occasionally lifting and or moving 100 pounds of weight.

Required Training and Other Conditions of Employment

Every employee at Michigan Technological University will receive the following 4 required trainings; additional training may be required by the department.

Required University Training:

• Employee Safety Overview

• Anti-Harassment, Discrimination, Retaliation Training

• Annual Data Security Training 

• Annual Title IX Training

Background Check:

Offers of employment are contingent upon and not considered finalized until the required background check has been performed and the results received and assessed.

Other Conditions of Employment:

Please note that successful applicants are responsible for ensuring their eligibility to work in the United States (i.e. a citizen or national of the United States, a lawful permanent resident, a foreign national authorized to work in the United States without the need of an employer sponsorship) on or before the effective date of your appointment, and maintain eligibility without sponsorship throughout your appointment.

Michigan Technological University is an Equal Opportunity Educational Institution/Equal Opportunity Employer that provides equal opportunity for all, including protected veterans and individuals with disabilities

1.00

FLSA Status

Non-Exempt

Appointment Term

9 months

Shift

1st Shift

Pay Rate/Salary

Contractual. External candidates will receive the minimum amount ($17.13/hr).

Title of Position Supervisor

Dining Services Manager

Posting Type

Dependent on Funding

Special Instructions to Applicants (if applicable)

AFSCME Posting 09/20/24 - 09/26/24
External applicants are encouraged to apply, however internal AFSCME applicants are given first consideration if they apply during the internal AFSCME posting dates.

Additional Information