Cook II; Pool

Position Details

Announcement Number: STAFF - VA - 26249. For questions regarding this position, please contact Search Support at auxjobs or .

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.

• 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.

• 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.

• Experience with inventory control.

• 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.

• 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.

• Normal service areas, kitchen, cooler, freezer, dock…