Job no: 493568Position Title:
Work type: Staff
Location: Marquette, MI 49855
Categories: Food Service
Food Service Worker IIIDepartment:
Dining Services-Central OfficeTerm of Assignment:
ContinuingTerm End Date, If Applicable:
Non-Exempt = overtime eligibleWork Schedule:
Variable shifts/days/locations; including afternoon and weekend shifts. The typical work hours are between the hours of 7:00 am and 8:30 pm.Salary:
$14.23 starting; $15.82 training; $16.67 interim; $17.50 workingTravel:
No travelBrief Statement of DutiesBrief Statement of Duties:
Under routine supervision, perform and direct others in a variety of duties necessary to lead the preparation of meals and specials in a retail dining operation. Provide skills necessary to lead production. Supervise the work and maintain service area in a clean, safe and orderly condition. Oversee and prepare a wide variety of soups, sides, salads, entrees, desserts, baked and pastry items; use a variety of kitchen equipment; assist and oversee the kitchen production, ordering and inventory of products, following standardized recipe files; and make recommendations for change/improvement.Minimum QualificationsRequired Education:
High School Graduation or EquivalentDiscipline / Degree Area:
Required Specialized Training/Certifications:
Food Service Sanitation Certification (MI or ServSafe).Required Minimum Work Experience:
Completed NMU Cooks test with a score of 75% or better.
Three to five years' food service experience in retail or kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting).Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:
Leadership ability demonstrated by experience, ability, communication and definition.
Food Production - Knowledge of techniques and equipment.Additional Desirable QualificationsAdditional Desirable Qualifications:
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Oral and Written Communications Skills- understanding and communicating effectively in English via oral and written methods.
Instructing - Teaching others how to do something in a variety of ways. This position will be required to teach "Hands on classes" to customers and guests of the retail operation.
Service Orientation - Actively looking for ways to help people and exceed guest expectations.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Coordination - Adjusting actions in relation to others' actions.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Willingness to improve skill level through a variety of methods.OtherSpecial Instructions to Applicants:
Currently in an FS2 position.
Bachelor's degree in culinary arts or coursework leading to a certificate/degree in Culinary Arts, Hospitality Management, or a related field.
Submit application, cover letter and resume.Contact Information:
Brenda Bickler, Employment Specialist, 906-227-2114Equal Employment Opportunity:
NMU is an equal opportunity, affirmative action employer of protected veterans and individuals with disabilities, and is strongly committed to increasing the diversity of its employees.
Advertised: Jun 15 2021 Eastern Daylight Time
Applications close: Jul 06 2021 Eastern Daylight Time