"Lead Cook"

Job Details

Position Title: Lead Cook

Department: Dining Services-Central Office

Term of Assignment: Continuing

Term End Date, If Applicable:

FLSA Status: Non-Exempt = overtime eligible

Work Schedule: Variable shifts/days/locations, including afternoon and weekend shifts; typical shift start times are between the hours of 6:00 am and 1:00 pm, based on scheduled events

Salary: $17.71 starting; $18.58 working

Travel: No travel

Brief Statement of Duties: Under routine supervision, perform and direct others in a variety of duties necessary to lead the preparation of meals and specials in a residential dining operation. Provide skills necessary to lead production areas in residential dining. Supervise the work and maintain service area in a clean, safe and orderly condition. Oversee and prepare a wide variety of soups, sides, salads, entrees, desserts, baked and pastry items; use a variety of kitchen equipment; assist and oversee the kitchen production, ordering and inventory of products, following standardized recipe files; and make recommendations for change/improvement.

Minimum Qualifications

Required Education: High School Graduation or Equivalent

Discipline/Degree Area:

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: Three years' food service experience in retail or kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting). Leadership ability is demonstrated by experience, ability, communication, and definition.

Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:

Food Production - Knowledge of techniques and equipment.

Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

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.

Oral and Written Communications Skills- understanding and communicating effectively in English via oral and written methods.

Instructing - Teaching others how to do something in a variety of ways. This position will be required to teach "hands on classes" to customers and guests of the residential dining operation.

Service Orientation - Actively looking for ways to help people and exceed guest expectations.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Coordination - Adjusting actions in relation to others' actions.

Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

Additional Desirable Qualifications

Additional Desirable Qualifications:

Associate's or Bachelor's Degree in food service, hospitality, or related field.

Willingness to improve skill level through a variety of methods.

Staff training experience.

Other

Special Instructions to Applicants: Submit application, cover letter, resume, and references

Contact Information: Brenda Bickler, Employment Specialist, 906-227-2114

NMU is an equal opportunity employer.