Lead Cook
Lead Cook
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position Title: Lead Cook
Department: Dining ServicesCentral Office
Term of Assignment: continuing
Term End Date If Applicable:
FLSA Status: NonExempt overtime eligible
Work Schedule: Position is variable shifts/days/locations; including afternoon
and weekend shifts typical start time is between the hours of 5:00 am and
1:00 pm
Salary: $17.71 starting; $18.58 working
Travel: No travel
Brief Statement of Duties
Brief Statement of Duties:Under routine supervision perform and direct others in a variety of duties necessary to lead the preparation of meals and specials in a residential dining operation. Provide skills necessary to lead production areas in residential dining. Supervise the work and maintain service area in a clean safe and orderly condition. Oversee and prepare a wide variety of soups sides salads entrees desserts baked and pastry items; use a variety of kitchen equipment; assist and oversee the kitchen production ordering and inventory of products following standardized recipe files; and make recommendations for change/improvement.
Minimum Qualifications
Required Education: High School Graduation or Equivalent
Discipline/Degree Area:
Required Specialized Training/Certifications: Food Service Sanitation Certification (MI or ServSafe).
Completed NMU Cooks test with a score of 75 or better.
Required Minimum Work Experience: Three to five years food service experience in residential dining or kitchen production while working in a quantity food service setting (e.g. AYCE facility with multiple stations quantity cafeteria experience large production chain/branded setting).
Leadership ability demonstrated by experience skill communication and definition.
Knowledge Skills Abilities or Attributes Required for Satisfactory Performance of the Position Duties:
Food Production Knowledge of techniques and equipment.
Administration and Management Knowledge of business and management principles involved in strategic planning resource allocation human resources modeling leadership technique production methods and coordination of people and resources.
Active Listening Giving full attention to what other people are saying taking time to understand the points being made asking questions as appropriate and not interrupting at inappropriate times.
Oral and Written Communications Skills understanding and communicating effectively in English via oral and written methods.
Instructing Teaching others how to do something in a variety of ways. This position will be required to teach hands on classes to customers and guests of the residential dining operation.
Service Orientation Actively looking for ways to help people and exceed guest expectations.
Social Perceptiveness Being aware of others reactions and understanding why they react as they do.
Coordination Adjusting actions in relation to others actions.
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g. patterns of numbers letters words pictures mathematical operations).
Additional Desirable Qualifications
Additional Desirable Qualifications:
Willingness to improve skill level through a variety of methods.
Currently in an FS2 position.
Bachelors degree in culinary arts or coursework leading to a certificate/degree in Culinary Arts Hospitality Management or a related field.
Other
Special Instructions to Applicants:Submit application cover letter resume and references
Contact Information: Brenda Bickler Employment Specialist
NMU is an equal opportunity employer.
Employment Type
Full-Time
