Culinary Associate II/Food Zoo Cook, University Dining Services (352-254)

The University of Montana, a research-oriented, doctorate-granting institution, enrolls more than 14,000 students (including 2000 graduate students) from across the country and around the globe. Surrounded by a stunning landscape, UM is a magnet for top-notch faculty and researchers. THe University recently concluded a capital campaign that raised more than $100 million in private funds for facilities, scholarships and endowed chairs--more than any Montana educational institution has ever acquired in a campaign.

Position Number 119410 – Culinary Associate II – Food Zoo Cook
Department: University Dining Services
Closing Date: March 1, 2012
Work Schedule: Full-time, 12 months/year, 1.0 FTE
Minimum Entry Rate: $10.00/hr-$10.34/hr
Union Affiliation: MPEA
Probationary Period: Six months minimum
Benefits Include: Insurance package; mandatory retirement plan, partial tuition waiver; professional development/wellness program
University Dining Services enriches The University of Montana campus community by promoting sustainable business practices, providing outstanding cuisine, and delivering exceptional guest service, as we gather for dining, learning, and celebrating. This dynamic department is currently seeking a full-time cook for Residential Dining (The Food Zoo). The selected candidate will work with a team of professionals supporting over 100 years of tradition and excellence. We are looking for a passionate professional who wants to work with the best equipment and the freshest local ingredients to create cutting edge menus and food. This position comes with a full medical, dental and vision benefit package, retirement, wellness, advancement, and partial tuition waiver.
This position acts in a lead capacity by training and supervising other workers in assigned area to ensure the accurate and proper preparation, production, and presentation of hot and cold food items required for daily menus. Specific duties include but are not limited to: upholding exceptional food quality, quantity, and presentation standards for menu items; using methods including batch cooking and just-in-time preparation methods; preparing all hot and cold food items required for daily menus; providing effective personnel management for all assigned kitchen employees including training and supervising; maintaining a positive work environment by providing direction, effective communication, opportunity for individual growth, and leadership; enforcing all ServSafe food safety procedures relating to food handling, storage, time and temperature controls, and sanitation at all times; enforcing effective food cost practices including the use of leftovers, daily specials, and accurate production techniques.
This position requires incumbent to develop: working knowledge of UDS mission statement, strategic plan, and Residential Dining Operating plans; working knowledge of UDS policies and procedures; ability to effectively work independently and as a team member.

Must have training and supervisory skills, good communication skills and excellent job knowledge.

Ability to use standard recipes and a variety of cooking techniques to prepare multiple recipes simultaneously

Knowledge and experience using numerous pieces of standard food service equipment

Must have the ability to maintain a positive attitude at all times, and be able to work within a very diverse work force and customer base

Must be able to work with a variety of kitchen related equipment and remain productive in a work environment that can be intense and demanding during peak production hours

Must be able to read and follow standard recipes

Must have a working knowledge of sanitation and safety rules and procedures

Physical Requirements
(Qualified candidates must be able to meet minimum requirements and perform the primary functions of the position with or without reasonable accommodation.)

Lifting (30lbs.)

Irregular Work Schedule

Noise

Heat/Cold

Exposure to Cleaning Chemicals

High school graduation or equivalent GED and 3 years of total production cook experience with one year in a high volume or institutional food service doing similar duties, and must have the working knowledge and skills of a production cook

Must be ServSafe certified within one year of employment

Must have a valid Montana driver’s license at the time of employment

HOW TO APPLY
Please prepare one document containing the following items to upload as your resume:

Letter of interest addressing required skills for the position

Detailed resume listing education and describing work experience
Contact information for three professional references*

Criminal Background Investigation is required prior to Offer of EmploymentIn accordance with University regulations, finalists for this position will be subject to criminal background investigations.

ADA/EOE/AA/Veteran's PreferenceReasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request.
As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans’ or disabilities preference in accordance with state law.

References. *References not listed on the application materials may be contacted; notice may be provided to the applicant.
Testing. Individual hiring departments at UM-M may elect to administer pre-employment tests, which are relevant to essential job functions.
Employment Eligibility. All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).