Commissary Cook III

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.

Duties and ResponsibilitiesAs directed by the Production Manager, the Cook III primarily works in the commissary kitchen to produce high volume batches of fresh produce and menu production ingredients.Ensure that production is meeting all standard operating procedures, compliance rules, and that recipes are being followed.Daily execution of the production plan, ensure quality product is being produced and that portion control guidelines are being adhered to.Monitor inventory, assist with controlling food and waste costs, and keep accurate records.Perform 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.Ensure compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSU's Registered Sanitarian.May assist with leading the daily activities, student staff, and production in the operation to meet the needs of the customers. May provide training, and assign tasks for a shift of up to 3 full time and 12 student and temporary staff.Assist with recipe maintenance, developing and testing.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.As needed, may work in the dining halls in display cooking areas and prep stations to prepare, cook, and serve a wide variety of recipes in mass quantities in accordance with standard operating procedures.Positively and professionally interact with customers.Actively contribute to the team by performing other duties as needed in support of the department's mission.

Required Qualifications - Experience, Education, Knowledge & Skills

Progressively responsible high volume cooking and/or cooking multiple cuisines experience or an equivalent combination of relevant education and experience.

Progressive experience leading and/or training staff.Experience providing excellent customer service.

Preferred Qualifications - Experience, Education, Knowledge & Skills

Experience executing kitchen production.Experience with inventory control.

The Successful Candidate Will

Exhibit 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 serviceWork 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 prioritiesRepresent the department and the University to others in a professional and courteous manner

Position 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.Shift is generally Monday-Friday 7:30am-4pm or Sunday-Thursday 7:30am-4pm.May be asked to 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.Possess a 4-hour sanitation certification or have the ability to become certifiedMust 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 chemicals

This position has supervisory duties?No