Position Title:

Lead Cook

Department:

Dining Services-University Ctr

Term of Assignment:

Continuing

Term End Date, If Applicable:

*FLSA Status: *

Non-Exempt = overtime eligible

Work Schedule:

Variable shifts/days/locations; including afternoon, holidays, and weekend shifts; typical work hours are between the hours of 6:00 am and 11:00 pm

Salary:

$17.36 starting; $18.21 working

Travel:

No travel

Brief Statement of Duties

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 (MI or ServSafe). Completed NMU Cooks test with a score of 75% or better.

Required Minimum Work Experience:

Three to five years' food service experience in residential dining or kitchen production while working in a quantity food service setting (e.g. AYCE facility with multiple stations, quantity cafeteria experience, large production chain/branded setting). Leadership ability demonstrated by experience, skill, communication and definition.

Knowledge, Skills, Ab