Lead Evening Cook

Salary/Position Classification

• $20.00 - $24.00 Hourly, Dependent on experience, Non-Exempt (Eligible for overtime)
• 40 hours per week
  • Typical Shift 12:30pm-9:00pm
• This position will work onsite at UND Grand Forks, ND campus.

Purpose of Position

The purpose of this position is to direct that production staff while working alongside of them to prepare and serve products according to dining services mission to our customers. This position also directs the safety and sanitation policies and procedures for the production areas. It is a working position that includes motivating staff, directing staff, and communicating with the management team.

Duties & Responsibilities

Production of products for service to customers

• Directs and/or does the production of all entrees and accompaniments according to the Jamix production recipes/reports. 
• Directs and/or does pre-prep for all production items under their responsibilities
• Does Display/Cook-to-Order cooking in concepts
• Prepares menu items for assigned catered functions
• Uses the following equipment including but not limited to:  grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
• Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.
• Responds to customer questions and concerns appropriately and accurately

Supervision of full time, part–time and student staff

• Provides instruction for Cooks, Assistant Cooks, part-time and student staff assisting in assigned production
• Trains all staff according to UND Dining Services Policies and Procedures stressing production, sanitation and safety
• Directs staff to ensure production meets deadlines, maintaining the highest quality of freshness using progressive/batch cooking techniques

Follows and implements all safety and sanitation policy and procedures

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to insure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met
• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production
• Keep self-clean, use proper hand washing techniques, wear clean uniform and hair and beard restraint, avoid direct contact with food if at all possible and use gloves and utensils when possible

Participates in leadership roles and responsibilities

• Attends unit and other department meetings
• Reviews access counts, recipes and communication log to facilitate the organization of production
• Reviews Production orders and service summaries for accuracy

Required Competencies

• Strong communication, interpersonal and organizational skills.   
• Must be able to move 45-50 pounds and stand 3 to 4 hours at a time
• Ability to read and comprehend reports and basic math skills to complete reports. 
• Self-motivated
• Ability to motivate others
• Ability to make timely decisions and deal with stressful situations
• Knowledgeable with the materials, equipment and food used in the business
• Have an optimistic attitude,  high degree of integrity, and a strong work ethic

Minimum Requirements

• High School Diploma or GED
• Three years of progressive experience in large volume food production and with catered events and garnishing
• Experience working with computers and software programs
• Progressive supervisory experience with all age groups
• Experience with concept/display cooking
• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• Two years progressive supervisory experience
• NRA Serv Safe Certification
• Culinary Training
• Supervisory Experience