Cook III Sr
Share
Job Location:
Bozeman, MT - USA
Monthly Salary:
Not Disclosed
Posted on:
15 hours ago
Vacancies:
1 Vacancy
Job Summary
Duties And Responsibilities
Under direction from a Production Manager the Cook III Sr 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 activities staff and production of a multi-station concept 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 20 full time and up to 50 student and temporary staff. Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules. Verbally addresses performance problems following up with management. Oversees the execution of the production schedules and methods and the service of meals. Ensures quality product is being served in an appealing manner and that portion control guidelines are being adhered to. Regularly troubleshoots as issues occur such as adjusting recipes the menu the production plan etc. Communicates any changes to their station(s) team and the production management team. 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 sanitarians recommendations. Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSUs Registered Sanitarian. Positively and professionally interacts with customers. Assists with recipe maintenance developing and testing. Works in the menu software with recipes. Responsible to manage production in a manner that assists the department in meeting short and long term strategic goals. 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 departments mission.
Physical Demands
To perform this job successfully an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge skill and/or ability required. Normal service areas kitchen cooler freezer dock environments Stationary and/or moving about for long periods of time Frequently moving transporting and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs Occasionally moving product up and down stairs Bending kneeling stretching and general moving about while stocking products Gripping handles on small kitchen utensils and other equipment Performing repetitive motions related to job duties Regular exposure to cleaning chemicals Work for long periods of time at a computer.
Under direction from a Production Manager the Cook III Sr 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 activities staff and production of a multi-station concept 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 20 full time and up to 50 student and temporary staff. Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules. Verbally addresses performance problems following up with management. Oversees the execution of the production schedules and methods and the service of meals. Ensures quality product is being served in an appealing manner and that portion control guidelines are being adhered to. Regularly troubleshoots as issues occur such as adjusting recipes the menu the production plan etc. Communicates any changes to their station(s) team and the production management team. 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 sanitarians recommendations. Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSUs Registered Sanitarian. Positively and professionally interacts with customers. Assists with recipe maintenance developing and testing. Works in the menu software with recipes. Responsible to manage production in a manner that assists the department in meeting short and long term strategic goals. 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 departments mission.
Physical Demands
To perform this job successfully an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge skill and/or ability required. Normal service areas kitchen cooler freezer dock environments Stationary and/or moving about for long periods of time Frequently moving transporting and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs Occasionally moving product up and down stairs Bending kneeling stretching and general moving about while stocking products Gripping handles on small kitchen utensils and other equipment Performing repetitive motions related to job duties Regular exposure to cleaning chemicals Work for long periods of time at a computer.
Required Experience:
Senior IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Food Preparation Experience
- Kitchen Experience
- Hotel Experience
- Taleo
- Cake Decorating
- Cooking
- Baking
- Sanitation
- Knife Skills
