Department: Dining Services

　　To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

　　If you require any auxiliary aids, services, or other accommodations to apply for employment, or for an interview, at Michigan Technological University, please notify the Human Resources office at 906-487-2280 or .

　　Job Description Summary

　　Responsible for the proper preparation and production coordination of all hot and cold menu items as assigned by supervisor.

　　Essential Duties & Responsibilities (other duties may be assigned)

　　Meet daily production and serving schedules with respect to cafeteria lines, retail operations, special luncheons, buffets, and banquets.

　　Requisition from stores clerk, and/or personally retrieve from storage as needed, foodstuffs and supplies to meet daily production and preparation schedules.

　　Operate all equipment used in preparation and production of menu items assigned to his/her area employing proper safety procedures.

　　Advise other departmental employees on portion size, food items, ingredients, preparation methods, presentation, garnish, and quality control issues to ensure that recipes are followed to meet production demands and quality standards.

　　Provide information to customers as requested.

　　Maintain a clean, sanitary, and safe work area. 

　　Responsible for garbage removal and cardboard recycling in assigned area.

　　Conduct daily, weekly, or monthly physical inventories in designated areas as assigned by supervisor. 

　　Assist in the training and instruction of new employees, both regular and student assigned to food production, as needed.

　　Participate in any training necessary to accommodate changes in operation which directly affects regular assigned duties.

　　Adhere to current uniform policies.

　　Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.

　　Integrate safety practices into daily activities.

　　Functional supervision is exercised over student assistants and other personnel as assigned.

　　Required Education, Certifications, Licensures (minimum requirements)

　　High school diploma and culinary training, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

　　Required Experience (minimum requirements)

　　Three years experience working in a commercial, institutional, restaurant or hotel kitchen, or a similar food service operation as a skilled cook or equivalent position.

　　Required Knowledge, Skills, and/or Abilities (minimum requirements)

　　Demonstrated ability to perform as a skilled cook in processes such as baking, roasting, frying, grilling, braising, boiling, simmering and stewing.

　　Demonstrated knowledge of cooking time, correct temperature, weight loss, portion control, and production standards in the cook's department.

　　Demonstrated ability to read and interpret recipes relative to quantity, consistency, and composition of all menu items assigned to the department.

　　Demonstrated knowledge of all food service equipment operation.

　　Knowledge of