Montana State University - Office of Student Engagement
Cook II (Applicant Pool)
Montana State University - Office of Student Engagement, Bozeman, Montana, us, 59772
Position Details
Announcement Number: STAFF - VA - 26249. For questions regarding this position, please contact Search Support at
auxjobs@montana.edu
or 406-994-6468.
Classification Title: Culinary Professional II/Cook II - BZ
Working Title: Cook II (Applicant Pool)
Brief Position Overview: MSU’s Culinary Services hires motivated team members who are excited to actively participate in the ever changing world of the high‑paced food industry.
Everyone is welcome to apply/interview for this position but the Culinary Services Department lacks the necessary funding to provide sponsorship at this time.
This is a permanent position with the University.
Duties and Responsibilities
Skillfully 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. Follows recipes.
Assists with leading a shift of employees. Provides direction and training for Cook Is, students, and temporary staff.
Positively and professionally interacts with customers.
Assists with executing production of meals to ensure quality product is being served in an appealing manner while following portion control guidelines.
Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU’s Registered Sanitarian. Ensures sanitation guidelines are being followed at their station.
Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment in accordance with the sanitarian’s recommendations. May assist with assigning tasks.
Assists with developing and testing recipes at various times of year.
Assists with maintaining inventory, controlling food and waste costs at their station, and maintaining records per the standard operating procedures.
Performs other general kitchen duties and is trained in other areas of the food service to assist during employee absences or high volume serving.
Actively contributes to the team by performing other duties as needed in support of the department’s mission.
Required Qualifications – Experience, Education, Knowledge & Skills
Experience cooking in a high volume restaurant and/or cooking multiple cuisines or an equivalent combination of relevant education and experience.
Basic experience leading and/or training staff.
Experience providing excellent customer service.
Preferred Qualifications – Experience, Education, Knowledge & Skills
Experience with inventory control.
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.
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.
Represent the department and the University to others in a professional and courteous manner.
Position Special Requirements/Additional Information
Full time, 10‑month position. 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 a 4‑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
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 100 lbs.
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.
Posting Detail Information Number Of Vacancies: Multiple Positions.
Desired Start Date: Upon Completion Of a Successful Search.
Position End Date (if Temporary): Open.
Applications will be screened on a continual basis for the duration of the pool.
Special Instructions Please either complete the work history section as you build your personal profile or attach a cover letter and/or resume.
EEO Statement Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.
In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.
Applicant Documents
Resume
Cover Letter
#J-18808-Ljbffr
auxjobs@montana.edu
or 406-994-6468.
Classification Title: Culinary Professional II/Cook II - BZ
Working Title: Cook II (Applicant Pool)
Brief Position Overview: MSU’s Culinary Services hires motivated team members who are excited to actively participate in the ever changing world of the high‑paced food industry.
Everyone is welcome to apply/interview for this position but the Culinary Services Department lacks the necessary funding to provide sponsorship at this time.
This is a permanent position with the University.
Duties and Responsibilities
Skillfully 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. Follows recipes.
Assists with leading a shift of employees. Provides direction and training for Cook Is, students, and temporary staff.
Positively and professionally interacts with customers.
Assists with executing production of meals to ensure quality product is being served in an appealing manner while following portion control guidelines.
Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU’s Registered Sanitarian. Ensures sanitation guidelines are being followed at their station.
Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment in accordance with the sanitarian’s recommendations. May assist with assigning tasks.
Assists with developing and testing recipes at various times of year.
Assists with maintaining inventory, controlling food and waste costs at their station, and maintaining records per the standard operating procedures.
Performs other general kitchen duties and is trained in other areas of the food service to assist during employee absences or high volume serving.
Actively contributes to the team by performing other duties as needed in support of the department’s mission.
Required Qualifications – Experience, Education, Knowledge & Skills
Experience cooking in a high volume restaurant and/or cooking multiple cuisines or an equivalent combination of relevant education and experience.
Basic experience leading and/or training staff.
Experience providing excellent customer service.
Preferred Qualifications – Experience, Education, Knowledge & Skills
Experience with inventory control.
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.
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.
Represent the department and the University to others in a professional and courteous manner.
Position Special Requirements/Additional Information
Full time, 10‑month position. 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 a 4‑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
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 100 lbs.
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.
Posting Detail Information Number Of Vacancies: Multiple Positions.
Desired Start Date: Upon Completion Of a Successful Search.
Position End Date (if Temporary): Open.
Applications will be screened on a continual basis for the duration of the pool.
Special Instructions Please either complete the work history section as you build your personal profile or attach a cover letter and/or resume.
EEO Statement Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.
In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.
Applicant Documents
Resume
Cover Letter
#J-18808-Ljbffr