As directed, the Cook II actively works in the efficient production of fresh meals and beverages for customers.
Skillfully 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. Follows recipes.
Assists with leading a shift of employees. Provides direction and training for Cook Is, students, and temporary staff.
Positively and professionally interacts with customers.
Assists with executing production of meals to ensure quality product is being served in an appealing manner while following portion control guidelines.
Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU’s Registered Sanitarian. Ensures sanitation guidelines are being followed at their station.
Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment in accordance with the sanitarian’s recommendations. May assist with assigning tasks.
Assists with developing and testing recipes at various times of year.
Assists with maintaining inventory, controlling food and waste costs at their station, and maintaining records per the standard operating procedures.
Performs other general kitchen duties and is trained in other areas of the food service to assist during employee absences or high volume serving.
Actively contributes to the team by performing other duties as needed in support of the department’s mission.
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