Promotional priority for Teamster employees runs from 10/16/2020 through 10/23/2020
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 -Cuts, plates, assembles products to service -Augments to cook 1-2 days / week when working in Residential -Prepares *complex recipes 20% of time or less and *simple recipes -Uses independent judgment in menu presentation and food quality assessment -Participates in recipe file maintenance -Completes food production records -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
Summary: This is a lead worker position that must be capable of operating a wide variety of equipment that produces both hot and cold food following appropriate food safety and sanitation standards, 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. **
-High school graduate or GED -Must have at least one (1) year of relevant experience or education in a large food operation or quantity food production to include six (6) months of food preparation -Must be able to lift up to 50 pounds occasionally -Must be able to accurately perform mathematical and recipe conversions calculations -Must be able to read, write, understand and communicates 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 successfully: -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: 337948
About University of Minnesota, Twin Cities
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