PT Cook; PM

PT Cook (PM) – Student Activities Board

Position Summary:

Prepare meals, ensuring that both quality and quantity are maintained following standardized.

• Classification: FLSA Status Non‑Exempt
• Position Type:
  Staff Employee Group Staff
• Time Status:
  Part‑Time Time Category Limited Hour (< 1000 hours)
• Annual
  
  Hours:
  
  880
• Months: 9 months
• Hours per Week: 22.5
• Work Dates:
  Every other weekend and prescribed weekdays
• Campus:
  Main Campus (Grantham)

• High School Diploma; degree from an accredited culinary institute or equivalent experience. Must be Serv Safe certified.

• 2 years of high volume restaurant, hotel or institutional culinary experience.

• Clean appearance and work habits
• Fundamental knife skills and good culinary technique
• Knowledge of standard weights and measures
• Quality cooking skills, recipe accuracy; ability to maintain Serv Safe standards
• Knowledge of use and care of food service equipment
• Ability to organize and work in a high‑paced environment

• Must be able to lift 50 lbs.
• Must be mentally and physically able to perform essential job functions, which require walking, standing, pushing and pulling.
• Must be able to work a flexible schedule including evening and some weekend hours.
• This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay.

• Prepare quality meals of appropriate volume by following standardized recipes ensuring that both quality and quantity are maintained; monitor the efficient use of leftovers. Wrap, label, date and store properly.
• Provide production estimates and write production records using serving line worksheets.
• Check food supplies prior to each meal to ensure that quantities of food available correspond with the daily recipe and production requirements.
• Assist Executive Chef in developing menu items that are unique and appealing.
• Monitor serving lines to ensure proper portion control and food presentation is maintained.
• Produce consistent and accurate documentation using Quality Control and HACCP reporting tools.
• Assist Lead Cook (Catering) with the preparation and production of food for catering events.
• Train and supervise Pantry Lead.
• In the absence of the Lead Cook, the Cook II will support the Lead Cook’s operational duties.
• Complete daily cleaning assignments. Clean and sanitize equipment and work area.
• Assist in securing food service facilities.
• Maintain consistent and reliable attendance.

• Other duties as assigned by supervisor.

Messiah University’s commitment to diversity and inclusive excellence draws inspiration from its mission ‘to educate men and women toward maturity of intellect, character and Christian faith in preparation for lives of service, leadership and reconciliation in church and society.’ The university has pursued this vision through a strategic planning process that encourages diversity through employee and student composition, campus climate, and an educational program that seeks to equip and enable educators and students to embrace diversity.

Candidates should clearly articulate why diversity and inclusive excellence matter to them as persons of faith as well as in their profession. Candidates will speak to how as a potential employee, they will contribute to the advancement of this vision through their teaching‑learning, research, institutional service, and public engagement.

To apply for the position, please click the Apply for this Job link. If you would like to bookmark or print this posting, use the provided links. Required documents include a resume.

Posting Date: 05/29/2025

Final date to receive applications:
Open Until Filled

Seniority Level: Entry level

Employment Type:

Part‑time

Job Function:
Management and Manufacturing, Events Services