COOK II

Accurately read and adhere to standardized recipes for all meals either in a back-of-house production kitchen or a front-of-house station.

Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and taste products for accuracy, quality, quantity and visual presentation.

Assist the Chef / Manager in the implementation, follow-through and verification of quality, production and presentation standards. To include line checks and pre service reviews.

Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in various work areas to assure all food items are available for service. Maintain daily prep list to organize daily activities based on the needs of the operation.

Coordinate, assign and inspect the work of staff in their assigned station or meal period to ensure that timely production is accomplished and standards are met in the areas of cost control, food appearance, quality, taste, texture and quantity.

Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.

Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.

Operate and ensures all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.

Assist the Chef and Management in menu and recipe development, including related portioning and service standards.

Participates in training programs and meetings as necessary or requested.

Assist in the development of bargained for and student employees, in the preparation and presentation of food.

Communicate with guests and respond to inquiries about the food; provide information about ingredients and allergens.

Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This includes receiving, time and temperature controls, proper storage procedures, sanitation standards, product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.

Examines food and supplies received to assure quality, freshness and appearance.

Must be Serv-Safe certified and able to function as Person In Charge, in the absence of other supervision.

Maintain a clean work environment. Conduct routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.

Participate in and coordinate the presentation or display of foods and equipment for service, to include, banquet, plated and retail items.

• Must demonstrate communication skills both written and verbal
• Must be able to combine ingredients following a recipe, and directions
• Must be able to accomplish basic math
• Must be able to weigh and measure ingredients preparing soups, sauces, and basic dishes
• Must be able to assist in coordinating portions of the meal with the chef
• Must be able to become ServSafe certificate holder within six months
• Routinely move items weighing up to 50 lbs.
• Previous experience in a fast-paced kitchen environment preferred
• Knowledge of the methods and equipment used in the preparation and distribution of food is necessary
• Must have the ability to work in a diverse, fast-paced customer service environment
• Reasonable knowledge of University policies and procedures.

Sunday: OFF

Monday: 6:00AM-2:30PM

Tuesday - Thursday: 10:30AM-7:00PM

Friday: 12:30PM-9:00PM

Saturday: OFF

Department:M|Dining - North Quad Hall