Human Resources

Job Description Summary

Responsible for the proper preparation and production coordination of all hot and cold menu items as assigned by supervisor.

Essential Duties & Responsibilities (other duties may be assigned)

1. Meet daily production and serving schedules with respect to cafeteria lines, retail operations, special luncheons, buffets, and banquets.
2. Requisition from stores clerk, and/or personally retrieve from storage as needed, foodstuffs and supplies to meet daily production and preparation schedules.
3. Operate all equipment used in preparation and production of menu items assigned to his/her area employing proper safety procedures.
4. Advise other departmental employees on portion size, food items, ingredients, preparation methods, presentation, garnish, and quality control issues to ensure that recipes are followed to meet production demands and quality standards.
5. Provide information to customers as requested.
6. Maintain a clean, sanitary, and safe work area.
7. Responsible for garbage removal and cardboard recycling in assigned area.
8. Conduct daily, weekly, or monthly physical inventories in designated areas as assigned by supervisor.
9. Assist in the training and instruction of new employees, both regular and student assigned to food production, as needed.
10. Participate in any training necessary to accommodate changes in operation which directly affects regular assigned duties.
11. Adhere to current uniform policies.
12. Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
13. Integrate safety practices into daily activities.
14. Functional supervision is exercised over student assistants and other personnel as assigned.

Required Education, Certifications, Licensures (minimum requirements)

• High school diploma and culinary training, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

Required Experience (minimum requirements)

• Three years experience working in a commercial, institutional, restaurant or hotel kitchen, or a similar food service operation as a skilled cook or equivalent position.

Desirable Education and/or Experience

Required Knowledge, Skills, and/or Abilities (minimum requirements)

• Demonstrated ability to perform as a skilled cook in processes such as baking, roasting, frying, grilling, braising, boiling, simmering and stewing.
• Demonstrated knowledge of cooking time, correct temperature, weight loss, portion control, and production standards in the cook's department.
• Demonstrated ability to read and interpret recipes relative to quantity, consistency, and composition of all menu items assigned to the department.
• Demonstrated knowledge of all food service equipment operation.
• Knowledge of sanitation standards required in the preservation of cooked and uncooked items and the prevention of food contamination.
• Demonstrated ability to give and follow instructions.
• Demonstrated ability to work harmoniously with people in varying situations and in all areas when assigned.
• Excellent interpersonal and communication skills.
• Ability to obtain a food safety certification within six months of employment
• Possess valid driver’s license and meet Michigan Techs vehicle use requirements
• Demonstrated commitment to contribute to a safe work environment.

Desirable Knowledge, Skills, and/or Abilities

• Demonstrated success in, or potential future contributions to, working with persons from diverse backgrounds, creating a sense of belonging, and fostering a fair, objective, welcoming place to work for persons with a wide variety of personal characteristics and viewpoints. **

Language, Mathematics and/or Reasoning Skills

• LANGUAGE SKILLS:
  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to complete routine reports. Ability to effectively present information in one on one or small group situations to faculty, students, and employees.
  
  MATHEMATICAL SKILLS:
  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  
  REASONING ABILITY:
  Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of technical instructions. Ability to apply common sense understanding to carry out written or oral instructions. Ability to deal with problems in standardized situations.

Work Environment and/or Physical Demands

• PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  
  While performing the duties of this job, the employee is regularly required to stand; walk; talk or hear; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee is occasionally required to stoop, kneel, or crouch.
  
  The employee must frequently lift and/or move up to 10 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.
  
  WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  
  While performing the duties of this job, the employee works near moving mechanical parts. The employee is occasionally exposed to extreme heat and cold, and the risk of electrical shock.
  
  The noise level in the work environment is moderate to very loud.

Required Training and Other Conditions of Employment

Every employee at Michigan Technological University will receive the following 4 required trainings; additional training may be required by the department.

Required University Training:

• Employee Safety Overview

• Anti-Harassment, Discrimination, Retaliation Training

• Annual Data Security Training 

• Annual Title IX Training

Background Check:

Offers of employment are contingent upon and not considered finalized until the required background check has been performed and the results received and assessed.

Other Conditions of Employment:

The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. Visa sponsorship is unavailable at this time. This is not an E-Verified Position.

Michigan Technological University is an Equal Opportunity Educational Institution/Equal Opportunity Employer that provides equal opportunity for all, including protected veterans and individuals with disabilities

1.00

FLSA Status

Non-Exempt

Appointment Term

9 months

Shift

1st Shift

Pay Rate/Salary

Contractual. External candidates will receive the minimum amount ($17.25/hr).

Title of Position Supervisor

Associate Director of Dining Services

Posting Type

Dependent on Funding

Special Instructions to Applicants (if applicable)

• AFSCME Posting 04/23/2024 - 04/29/2024
  External applicants are encouraged to apply, however internal AFSCME applicants are given first consideration if they apply during the internal AFSCME posting dates.

Additional Information