Production Cook

supervision, provide skills and engage in the preparation of food. Prepare a wide variety of soups, salads, entrees, desserts, bakery and pastry items; use a variety of kitchen equipment; follow standardized recipe files; and make recommendations for change/improvement. Minimum Qualifications Required Education: High School Graduation or Equivalent 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: Kitchen Production: Eighteen months of food service experience in kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting). Bake Shop Production: Eighteen months of food service experience in bake shop production while working in a quantity food service setting (e.g., (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/ bake shop type setting). Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 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. Instructing-Teaching others how to do something. Speaking-Talking to others to convey information effectively. Service Orientation-Actively looking for ways to help people. Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do. Possess the physical capability to perform all of the duties and responsibilities of the position. Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences. Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Additional Desirable Qualifications Additional Desirable Qualifications: Food Service Sanitation Certification. Leadership ability demonstrated by experience. Willingness to improve skill level. Kitchen Production: Experience in gourmet/banquet/catering cooking/preparation. Vocational education training in baking, cooking, salad making, etc. Bake Shop Production: Experience in contemporary baking and pastry techniques. Vocational education training in baking, ice cream/sorbet, decoration, sugar work, etc. Special Instructions to Applicants: Submit application, cover letter, resume and references. This position is not currently available for sponsorship. Contact Information: Brenda Bickler, Employment Specialist, 906-227-2330 NMU is an equal opportunity employer.