Cook III Sr

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program.

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 sanitarian's recommendations.
Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSU's 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 department's mission.

Required Qualifications

• Experience, Education, Knowledge & Skills

Progressively responsible high volume cooking and/or cooking multiple cuisines experience or an equivalent combination of relevant education and experience.

Progressive experience leading and/or training staff.
Experience organizing and timing kitchen production.
Experience providing excellent customer service.

Preferred Qualifications

• Experience, Education, Knowledge & Skills

Advanced degree or certificate in the hospitality, culinary arts, or related field(s).
Experience with inventory control.
Experience with recipe testing and development.

The Successful Candidate Will

Exhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food quality
Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment with the ultimate goal of providing excellent customer service
Highly motivated and work with minimal supervision
Work well individually or on a team
Exhibit strong communication skills both verbally and in writing
Consistently exercise initiative and good judgment
Exhibit excellent attention to detail and accurate record keeping skills
Prioritize and organize workload in order to complete tasks in a timely manner
Quickly adapt to changing priorities
Maintain compliance of policy and procedure
Maintain knowledge about State and Federal health and food safety guidelines
Represent the department and the University to others in a professional and courteous manner

Position Special Requirements/Additional Information
This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University's rights to assign or reassign duties and responsibilities to this job at any time.
Full time and part time. All full-time positions are eligible for full benefits 12 months of the year.
Shifts vary across departments, 7 days per week from 5:30am-Midnight.
May be asked to work days/evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
Occasional work outside and in inclement weather assisting with special events.
Possess an 8-hour sanitation certification or have the ability to become certified
Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

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.

This position has supervisory duties?
No