As directed, the Cook III actively 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.
Supervises the daily activities, staff, and production in their assigned station(s) within a large volume/high activity dining hall or retail operation to meet the needs of the customers.
Oversees, provides training, and assigns tasks for a shift of up to 13 full time and 30 student and temporary staff.
Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules.
Daily execution of the production plan and service schedules/methods of meals, ensuring quality product is being served in an appealing manner and that portion control guidelines are being adhered to.
Monitors inventory, assists with controlling food and waste costs, keeps records, and orders, receives, and stocks food/product accordingly.
Assigns and performs the disposition and storage of foods (hot and cold), supplies, regular cleaning of assigned area, and maintenance of equipment in accordance with the sanitarian’s recommendations.
Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSU’s Registered Sanitarian.
Positively and professionally interacts with customers.
Assists with recipe maintenance, developing and testing.
Trained in other areas of the food service to assist during employee absences or high volume serving times and performs other general kitchen duties as needed.
Actively contributes to the team by performing other duties as needed in support of the department’s mission.
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