Promotional priority for Teamster employees runs from 1/13/2020 through 1/20/2020
The following list of duties does not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower classification.
-Preps food product to be used in recipes -Prepares *complex recipes a majority of the time and *simple recipes as needed -Uses independent judgment in menu presentation and food quality assessment -Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications -Identifies recipe issues and resolves or elevates to managers -Participates in recipe file maintenance -Completes food production records -Determines batch cook amount and frequency -Operates food production equipment, mechanical cutting equipment and other manual cooking utensils, including knives, in daily duties -Puts away food and supplies -Completes daily, weekly and monthly cleaning as assigned -Performs other duties as assigned
Functions as a lead worker: -Is given oversight responsibility of a group of staff employees in the absence of a manager -Handles customer service issues in the absence of a manager -Orients employees to job area and to the facility -Trains employees on job tasks -Assigns and re-assigns tasks throughout the shift to effectively accomplish prescribed work -Gives direction to employees concerning procedures -Communicates established standards of performance to employees and assesses conformance -Provides informal feedback of employee's performance to the manager -Models expected behaviors and standards -Keeps manager apprised of operational issues
*A complex recipe would require at least 3 of the following:
1. Ingredients, recipes and steps may be revised based upon trained judgment and available ingredients, and with the approval from management to achieve satisfactory taste and texture.
For example: -Vegetables should be lightly sauteed rather than fully cooked as cooking will continue in other parts of the recipe process -A different spice or herb is selected for its flavor profile or is available fresh -Length of cooking time needs to be modified to alter doneness of meat in a recipe -Replacing jalapeno pepper with green pepper gives different results
2. One which requires the understanding of the effect on palatability of adjustments in time, procedure, and/or temperature of the food item.
For example: -Searing protein will seal in the juices and gives a caramelized flavor to the meat -Cooking a protein too quickly could toughen the end product -Slicing against the grain could toughen the end result
3. Preparation and sequential assembly of products which generally involves the use of 3 or more prepared sub-recipes.
Sub-recipe example: -Marinade -Horseradish mayo -Salsa ranch dressing
4. Application of moist or dry heat to primarily raw protein products.
*A simple recipe would be limited to the following:
1. Assembly of measured, portioned, processed ingredients
For Example: -Assembling a hamburger -Assembling a sandwich -Assembling a pizza -Assembling a taco
2. Application of non-moist heat in such a way that a reasonable lay person would easily be able to judge “doneness" to include reaching appropriate temperature on grilled products.
3. Addition or substitution of products to a recipe to make a variation of the same product.
For Example: -Addition of butterscotch chips or butterscotch drizzle to make butterscotch brownies -Pepperoni added to a plain cheese pizza -Substituting red onions versus white onions in a stir fry
4. Application of heat to primarily pre-cooked protein products and non-protein products
For Example: -Exhibition cooking
5. Assembly and heating of various prescribed ingredients in an established pattern and quantity with predetermined cooking parameters
For Example: -Boxed brownie mix -Rehydration of dehydrated mashed potatoes -Assembly and cooking of a pizza -Baking of preformed, frozen cookie dough -Proofing and baking of pre-portioned yeast products -Grilling a hamburger -Scrambling eggs on a grill
This position has the responsibility of providing large qauntity food productions for University employees, students and the general public following appropriate food safety and sanitation standards. This is a lead worker position that must be capable of operating a wide variety of equipment that produces both hot and cold food, organizing a work group to meet production standards and time lines. Provides excellent customer service.
**Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.**
Starting Rate: $16.22/hour
Work Days & Hours:
Monday - Thursday 9:30am - 6:30pm
Friday 9:30am - 4pm
ESSENTIAL QUALIFICATIONS EMPLOYEE MUST HAVE (Education/Training/Knowledge/Skills/Abilities/Physical Requirements)
-High school graduate or GED -Must have at least two (2) years of relevant experience or education in quantity food production. -Must be able to lift up to 50 pounds occasionally. -Must be able to accurately perform mathematics and recipe conversion calculations. -Must be able to read, write, understand and communicate in English. -Must be able to stand up for four (4) hours at a time. -Possess safe knife handling skills.
**Continued employment in this position is contingent upon: Passing a knife skills test during probation period. Passing brand training during probation period. Passing Food Safety test during probation period. Reliable attendance at all scheduled shifts.
*An offer of employment is contingent upon the successful completion of a background check.*
Internal Number: 335043
About University of Minnesota, Twin Cities
The University of Minnesota, founded in the belief that all people are enriched by understanding, is dedicated to the advancement of learning and the search for truth; to the sharing of this knowledge through education for a diverse community; and to the application of this knowledge to benefit the people of the state, the nation, and the world.