Position Title:

Production Cook Department:

Dining Services-Northern Center Term of Assignment:

Continuing Term End Date, If Applicable:

FLSA Status:

Non-Exempt = overtime eligible

Work Schedule:

Variable shifts/days/locations. Typically Sunday through Saturday, with shift start times ranging from 6:00 a.m. to 12:00 p.m including afternoon and weekend shifts.

Salary:

Hourly rate: $19.15 starting; $20.05 working

Travel:

No travel

Brief Statement of Duties Brief Statement of Duties:

Under routine supervision, provide skills and engage in the preparation of food. Prepare a wide variety of soups, salads, entrees, desserts, bakery and pastry items; use a variety of kitchen equipment; follow standardized recipe files; and make recommendations for change/improvement.

Minimum Qualifications Required Education:

High School Graduation or Equivalent Required Specialized Training/Certifications:

Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months from the start of employment.

Required Minimum Work Experience:

Kitchen Production:

Eighteen months of food service experience in kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting).

Bake Shop Production:

Eighteen months of food service experience in bake shop production while working in a quantity food service setting (e.g., (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/ bake shop type setting). Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the

Position Duties:

Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 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. Instructing-Teaching others how to do something. Speaking-Talking to others to convey information effectively. Service Orientation-Actively looking for ways to help people. Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do. Possess the physical capability to perform all of the duties and responsibilities of the position. Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences. Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Additional Desirable Qualifications Additional Desirable Qualifications:

Food Service Sanitation Certification. Leadership ability demonstrated by experience. Willingness to improve skill level.

Kitchen Production:

Experience in gourmet/banquet/catering cooking/preparation. Vocational education training in baking, cooking, salad making, etc.

Bake Shop Production:

Experience in contemporary baking and pastry techniques. Vocational education training in baking, ice cream/sorbet, decoration, sugar work, etc. Special Instructions to

Applicants:

Submit application, cover letter, resume and references. This position is not currently available for sponsorship.

Contact Information:

Brenda Bickler, Employment Specialist, 906-227-2330 NMU is an equal opportunity employer.