University of Minnesota
Cook - Continuous (100% Appointment) - M Food Co.
University of Minnesota, Twin Cities, California, United States
About the Job
Teamster priority period runs from 6/28/2024 - 7/4/2024
A Cook at the University of Minnesota - Twin Cities is a crucial member of the M Food Co. team for ensuring the smooth operation of the residential dining halls and retail locations across the Twin Cities campus (East Bank, West Bank, and St. Paul Campus). Cooks play a meaningful role in providing an exceptional dining experience for students, faculty, and staff.
A Cook is responsible for preparing, planning, and cooking food items to ensure high-quality food production. They are responsible to help keep the kitchen organized and running efficiently. Cooks ensure proper food handling, sanitation, and following food storage procedures.
This is a blanket position which means work assignments are assigned and changed based on location and operational needs until a position is awarded.
This position is a 9-month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.
Work Hours:
Variable - To Be Determined
Work Days:
Variable - To Be Determined
This position may be designated as essential. This position is represented by the Teamsters Bargaining Unit.
Pay for this position starts at $20.31 per hour.
Duties/Responsibilities:
Preps food products to be used in recipes
Prepares complex recipes a majority of the time and simple recipes as needed
Uses independent judgment in menu presentation and food quality assessment
Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications
Identifies recipe issues and resolves or elevates to managers
Participates in recipe file maintenance
Completes food production records
Determines batch cook amount and frequency
Operates food production equipment, mechanical cutting equipment, and other manual cooking utensils, including knives, in daily duties
Puts away food and supplies
Completes daily, weekly, and monthly cleaning as assigned
Functions as a lead worker:
Provides oversight responsibility of a group of staff employees and handles customer service issues in the absence of a manager
Orients employees to job area and to the facility
Trains employees on job tasks
Assigns and re-assigns tasks throughout the shift to effectively accomplish prescribed work
Gives direction to employees concerning procedures
Communicates established standards of performance to employees and assesses conformance
Provides informal feedback on employee performance to the manager
Models expected behaviors and standards
Keeps manager apprised of operational issues
The employer retains the right to change or assign other duties to this position
Qualifications
Required Qualifications:
High school graduate or GED
Must have at least two (2) years of relevant experience or education in quantity food production.
Must be able to lift up to 50 pounds occasionally.
Must be able to accurately perform mathematics and recipe conversion calculations.
Must be able to read, write, understand and communicate in English.
Must be able to stand up for four (4) hours at a time.
Possess safe knife-handling skills.
Regular attendance is an essential qualification for this position.
Continued employment in this position is contingent upon:
Passing a knife skills test during the probation period.
Passing brand training during the probation period.
Passing the Food Safety test during the probability period.
Pay and Benefits
Pay Range: $22.44-$26.83/hr ; depending on education/qualifications/experience
Time Appointment : 75%-100% Appointment
Position Type :Civil-Service & Non-Faculty Labor Represented Staff
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Teamster priority period runs from 6/28/2024 - 7/4/2024
A Cook at the University of Minnesota - Twin Cities is a crucial member of the M Food Co. team for ensuring the smooth operation of the residential dining halls and retail locations across the Twin Cities campus (East Bank, West Bank, and St. Paul Campus). Cooks play a meaningful role in providing an exceptional dining experience for students, faculty, and staff.
A Cook is responsible for preparing, planning, and cooking food items to ensure high-quality food production. They are responsible to help keep the kitchen organized and running efficiently. Cooks ensure proper food handling, sanitation, and following food storage procedures.
This is a blanket position which means work assignments are assigned and changed based on location and operational needs until a position is awarded.
This position is a 9-month appointment and will run from approximately August 24 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.
Work Hours:
Variable - To Be Determined
Work Days:
Variable - To Be Determined
This position may be designated as essential. This position is represented by the Teamsters Bargaining Unit.
Pay for this position starts at $20.31 per hour.
Duties/Responsibilities:
Preps food products to be used in recipes
Prepares complex recipes a majority of the time and simple recipes as needed
Uses independent judgment in menu presentation and food quality assessment
Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications
Identifies recipe issues and resolves or elevates to managers
Participates in recipe file maintenance
Completes food production records
Determines batch cook amount and frequency
Operates food production equipment, mechanical cutting equipment, and other manual cooking utensils, including knives, in daily duties
Puts away food and supplies
Completes daily, weekly, and monthly cleaning as assigned
Functions as a lead worker:
Provides oversight responsibility of a group of staff employees and handles customer service issues in the absence of a manager
Orients employees to job area and to the facility
Trains employees on job tasks
Assigns and re-assigns tasks throughout the shift to effectively accomplish prescribed work
Gives direction to employees concerning procedures
Communicates established standards of performance to employees and assesses conformance
Provides informal feedback on employee performance to the manager
Models expected behaviors and standards
Keeps manager apprised of operational issues
The employer retains the right to change or assign other duties to this position
Qualifications
Required Qualifications:
High school graduate or GED
Must have at least two (2) years of relevant experience or education in quantity food production.
Must be able to lift up to 50 pounds occasionally.
Must be able to accurately perform mathematics and recipe conversion calculations.
Must be able to read, write, understand and communicate in English.
Must be able to stand up for four (4) hours at a time.
Possess safe knife-handling skills.
Regular attendance is an essential qualification for this position.
Continued employment in this position is contingent upon:
Passing a knife skills test during the probation period.
Passing brand training during the probation period.
Passing the Food Safety test during the probability period.
Pay and Benefits
Pay Range: $22.44-$26.83/hr ; depending on education/qualifications/experience
Time Appointment : 75%-100% Appointment
Position Type :Civil-Service & Non-Faculty Labor Represented Staff
#J-18808-Ljbffr