Cold Food Prep Cook (Pantry Lead II)

FLSA Status Non-Exempt

Position Information

Position Title Cold Food Prep Cook (Pantry Lead II) Position Type Staff Employee Group Staff Time Status Full-Time Time Category Full Time (1560-2080 hours) Annual Hours 2080 # of Months 12 Hours Per Week 40 Work Dates

July 1 - June 30

Campus Main Campus (Grantham)

Position Description

Position Summary

Plan, prepare, and produce all cold foods for Catering and the Lottie Service Area, ensuring that both quality and quantity are maintained.

Hours:

Tuesday off, Every other weekend off

Monday

• 6am

• 2:30pm

Wed, Thur, Fri

• 8am

• 4:30pm

Weekends On

• 6am

• 2:30pm

Education Required

High School diploma or equivalent; 2 years of culinary training/experience; ServSafe certification.

Education Preferred Experience Required

4 years of high volume restaurant or institutional cooking.

Experience Preferred Skills, Characteristics Required for Position

• Clean appearance and work habits;

• Ability to organize and coordinate production;

• Accuracy with recipes;

• Knowledgeable about the use and care of food service equipment;

• Ability to read and follow recipes.

Special Working Conditions

Must be able to lift 50 lbs; must be mentally and physically able to perform all essential job functions which require walking, standing, pushing, pulling, and lifting. This position is essential; essential personnel report to work as scheduled in the event of an emergency closing or delay.

Driving Requirements

N/A

Essential Employee Essential

• Emergency Only Primary Duties

1.Produce cold foods, and prepare items for salad bar, ensuring both quality and quantity are maintained.

2.Follow standardized recipes.

3.Prep and produce all cold food items for catering events.

4.Give directions to students making sure they follow procedures as outlined.

5.Clean and sanitize equipment and work area.

6.Provide production estimates and write production records.

7.Make a check of food supplies prior to each meal to ensure quantities of food available correspond with needs for daily production.

8.Update recipes as necessary.

9.Review menus and add input.

10. Train and supervise Production Assistant.

11. Understand the use and care of kitchen equipment and report any failures to supervisor.

12. Maintain consistent and reliable attendance.

Secondary Duties

1.Attend meetings and training seminars as assigned by supervisor.

2.Assist in securing of the food service facility.

3.Other duties as assigned.

Supervises: # of Administrative 0 Supervises: # of Staff 1 Supervises: # of Student 3 Posting Date 09/05/2024 Open Until Filled Yes Application Deadline Diversity

Messiah University's commitment to diversity and inclusive excellence draws inspiration from its mission "to educate men and women toward maturity of intellect, character and Christian faith in preparation for lives of service, leadership and reconciliation in church and society." The university has pursued this vision through a strategic planning process that encourages diversity through employee and student composition, campus climate, and an educational program that seeks to equip and enable educators and students to embrace diversity. Candidates should clearly articulate why diversity and inclusive excellence matter to them as persons of faith as well as in their profession. Candidates will speak to how as a potential employee, they will contribute to the advancement of this vision through their teaching-learning, research, institutional service, and public engagement.