Cook III Sr - Catering

Montana State University

Bozeman, MT

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JOB DETAILS

SKILLS

Bakery, Beverages, Bobcat Equipment, Catering Services, Coffee Making, Communication Skills, Cook Dishes, Customer Relations, Customer Support/Service, Detail Oriented, Driver's License, English Language, Equipment Maintenance/Repair, FDA (Food and Drug Administration), Food Preparation, Food Safety, Food Services, Football, Identify Issues, Inventory Management, Leadership, Maintain Compliance, People Management, Portion Control, Problem Solving Skills, Production Management, Production Planning, Production Schedule, Recipe Development, Recipe Testing, Record Keeping, Restaurant, Retail Operations, Safety/Work Safety, Sanitation, Staff Training, Standard Operating Procedures (SOP), Team Player, Test Plan/Schedule, Time Management, Training/Teaching

LOCATION

Bozeman, MT

POSTED

2 days ago

Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program. University Catering provides full catering services for campus and other contracted events. A sample of the 2000+ events worked per year include: VIP meals, banquets, buffets, served meals, coffee breaks, drop-offs, and sack lunches. The number of catered events can be upwards of 15-35 daily.Duties and ResponsibilitiesUnder supervision of the Executive Catering Chef and the Executive Sous Chef works to maintain an efficiently run kitchen that services small and large scale concurrently run events:Assists with supervising the activities, staff, and production in the catering kitchen as directed by the chef team.Oversees, provides training, and assigns tasks for a Cook III and a shift of 5-10 student and temporary staff.Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules.Verbally addresses performance problems, following up with management.Oversees the execution of the production schedules and methods, and the service of meals.Ensures quality product is being served in an appealing manner and that portion control guidelines are being adhered to.Regularly troubleshoots as issues occur such as adjusting recipes, the menu, the production plan, etc. Communicates any changes to their station(s) team and the management team.Monitors inventory, assists with controlling food and waste costs, keeps records, and orders, receives, and stocks food/product accordingly.Assigns and performs the disposition and storage of foods (hot and cold), supplies, regular cleaning of assigned area, and maintenance of equipment in accordance with the sanitarian's recommendations.Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSU's Registered Sanitarian.Positively and professionally interacts with customers.Assists with recipe maintenance, developing and testing.Works in the menu software with recipes.Responsible to manage production in a manner that assists the department in meeting short and long term strategic goals.Trained in other areas of the food service to assist during employee absences or high volume serving times and performs other general kitchen duties as needed.Actively contributes to the team by performing other duties as needed in support of the department's mission.Required Qualifications - Experience, Education, Knowledge & SkillsProgressively responsible high volume restaurant or catering production experience or an equivalent combination of relevant education and experience.Progressive experience leading and/or training staff.Experience organizing and timing kitchen production.Experience providing excellent customer service.Preferred Qualifications - Experience, Education, Knowledge & SkillsAdvanced degree or certificate in the hospitality, culinary arts, or related field(s).Experience with inventory control.Experience with recipe testing and development.The Successful Candidate WillExhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food qualityWork effectively and efficiently in close cooperation with CS staff in a team-oriented environment with the ultimate goal of providing excellent customer serviceHighly motivated and work with minimal supervisionWork well individually or on a teamExhibit strong communication skills both verbally and in writingConsistently exercise initiative and good judgmentExhibit excellent attention to detail and accurate record keeping skillsPrioritize and organize workload in order to complete tasks in a timely mannerQuickly adapt to changing prioritiesMaintain compliance of policy and procedureMaintain knowledge about State and Federal health and food safety guidelinesRepresent the department and the University to others in a professional and courteous mannerPosition Special Requirements/Additional InformationThis job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University's rights to assign or reassign duties and responsibilities to this job at any time.Must possess a valid driver's license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver's license at this time. (If the successful candidate possesses a valid out of state driver's license, candidate must obtain a valid Montana driver's license within 60 days.)Will 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.Will work all home football games.Possess a 8-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.Physical DemandsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.Normal service areas, kitchen, cooler, freezer, dock environmentsStationary and/or moving about for long periods of timeFrequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbsOccasionally moving product up and down stairsBending, kneeling, stretching and general moving about while stocking productsGripping handles on small kitchen utensils and other equipmentPerforming repetitive motions related to job dutiesRegular exposure to cleaning chemicalsThis position has supervisory duties?No

About the Company

Montana State University

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