Montana State University
Bozeman

Classified Position
Vacancy Announcement
June 17, 2014


COOK II
University Food Services

Announcement
Number
14-844
 
Position Number     0888 / 0953
 
Start Date Upon successful completion of selection process
 
Starting Salary

Salary range of $11.279 to $13.534 hourly, commensurate with experience, education, and qualifications

 
FTE **Full-time (1.0 FTE) 40hours/week. See Notes
 
Benefits Eligible for benefits
 
Bargaining Unit Teamsters
 
Overtime Status Eligible for overtime
 
Community
Information

Montana State University values diverse perspectives and is committed to continually supporting, promoting and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual career couples.

 
Overview

University Food Services focuses on offering customers the best dining experience possible, using the highest quality products to provide a wide variety of foods and services at a reasonable price. We are committed to student needs, keeping abreast of changing trends in the food service industry, obtaining local & sustainable foods & processes and furthering the educational mission of the University. The department actively serves campus year round and is comprised of retail operations - the Union Market, Avogadro's, SRO and Catering to name a few - and the residential dining halls consisting of three main dining facilities Hannon Food Service, Harrison Food Service, and Miller Food Service. The dining halls prepare and serve up to 10,000 meals per day consisting of breakfast, lunch, dinner and late night bites five to seven days a week.

 
Duties and
Responsibilities

The Cook II is responsible to serve as a working, lead cook in the production of meals. Duties include: accurately preparing a wide variety of food from recipes; ensuring all recipe quality and quantities are acceptable; responsible for timing the preparation of food and recipes so that the items will be continually fresh for customers; directing and training full-time and student staff in the preparation of items on pre-arranged menus as well as special requests; directing the cleaning, disposition and storage of foods, supplies, and equipment; maintaining excellent communication lines in order to assist management with running the kitchen; directing kitchen crews in cleaning areas and equipment in accordance with the sanitarians recommendations and handling food in accordance with FDA food codes; helping to monitor inventory; may help with record keeping, food ordering, recipe adjusting and other general kitchen duties; providing excellent customer service at all times; and performing other duties as needed in support of the department’s mission.

Please respond to the required and preferred qualifications listed below by summarizing how your work experience and training relates to each of them. Specific examples should be included to aid the search committee in evaluating your qualifications.

 
Required
Qualifications
1.   High School graduate (or G.E.D.) plus two years of experience working in a high volume restaurant or institutional food service or an equivalent combination of relevant education and experience.
2.   Experience leading, directing, and/or training staff.
3.   Experience controlling the quality and quantity of food production.
 
Preferred
Qualifications
1.   Experience organizing and timing kitchen production.
 
The Successful
Candidate Will

The successful candidate will be able to cheerfully and professionally perform all the functions of the position; provide excellent customer service; exercise critically good judgment concerning taste, palatability and aesthetics of food quality; maintain accurate records; have excellent communication skills; prepare a wide variety of recipes in mass quantity; communicate and follow instructions and procedures; follow health and sanitation guidelines for food preparation and handling; consistently exercise initiative and good judgment; prioritize and organize workload; have excellent attention to detail, accuracy and timeliness; quickly adapt to changing priorities; establish and maintain effective working relations; be team-oriented; and represent the department to others in a professional and courteous manner.

 
Special
Requirements
1.   In accordance with MSU policy, hiring will be conditional upon successful completion of a pre-employment background check.
2.   Position duties require standing for long periods of time; walking up and down stairs while carrying product; moving and lifting containers weighing up to 50 lbs; bending and/or kneeling while stocking product; gripping handles on small kitchen utensils; performing repetitive motions such as but not limited to chopping, stirring, and serving; and will have exposure to cleaning chemicals on a daily basis.
3.   Must be able to work in an environment where temperatures range from over 90 F to -10 F.
 
Notes

**Positions open in various Dining Halls and Wild Flour Pizza & Pasta at the SUB - call for more details.

 
Application
Deadline

Screening of applications will begin on July 1, 2014 and continue until an adequate pool is established.

Academic Year/10 Month Position. Multiple shifts available in various dining halls and retail locations.

 
Application
Procedure

To apply, please submit an application packet containing the following application materials:

  • The MSU Application Cover Sheet. Download the MSU Application Cover Sheet and pertinent application information by clicking here MSU Classified Employment Application.
  • Written responses to the Required and Preferred qualifications listed above.
  • Employment History or Resume
  • At least three (3) supervisory/professional references with contact information (most recent/current supervisor preferred).
  • Electronic submissions in Word or PDF are highly preferred but hard copies will be accepted. An original signature on the MSU Application Cover Sheet is required via scanned PDF, fax, or hardcopy original to the address below. Submit materials to:

    Kerri Marx
    Montana State University
    Auxiliary Services - Miller Dining Hall
    P.O. Box 172080
    Bozeman, MT 59717-2080
    auxjobs@montana.edu

    Please e-mail or call Search Committee Contact at 406-994-6468 with any questions. Fax: 406-994-6488

     
    Posted 6/17/14 rpm