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Accurately read and adhere to standardized recipes for all meals either in a back-of-house production kitchen or a front-of-house station.
Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and taste products for accuracy, quality, quantity and visual presentation.
Assist the Chef / Manager in the implementation, follow-through and verification of quality, production and presentation standards. To include line checks and pre service reviews.
Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in assigned work areas to assure all food items are available for service. Maintain daily prep list to organize daily activities based on the needs of your work area.
Set up assigned work station or stations including receiving and storage of supplies.
Complete assigned work, and inspect the work to ensure timely production is accomplished, and standards are met in the areas of cost control, food appearance, quality, taste, texture and quantity.
Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.
Communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.
Operate and ensure that equipment utilized is operational, and handled safely, reporting mechanical issues to appropriate member of management.
Participates in training programs and meetings as necessary or requested.
Assist in the coaching and development of student employees in the preparation, and presentation of foods.
Communicate with guests and respond to inquiries about the food; provide information about ingredients and allergens.
Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This include receiving, time and temperature controls,proper storage procedures, sanitation standards,product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.
Examines food and supplies received to assure quality, freshness and appearance.
Maintain a clean work environment, ensuring proper sanitation is maintained, as well as the health and safety of dining guests and employees.
Participate in the presentation or display of foods and equipment for service, to include, banquet, plated and retail items.
Must have prior food production experience. Experience as a short order cook or line cook in a restaurant or food service establishment.
Ability to read and write English and interpret instructions.
Must be able to do basic math.
Must be able to follow a recipe and execute directions based on culinary terms phrases.
Must be able to weigh and measure ingredients.
Must have the ability to work in a diverse, fast-paced customer service environment.
Must be able to work per business needs including weekends, holidays, etc.
Must be able to work as a productive member of a team.
Knowledge of the methods and equipment used in the preparation and serving of food.
Must have good customer service skills.
Ability to move and transport items weighing up to 50 lbs.s
This position involves display cooking and candidates should be comfortable with cooking in front of, and interacting with guests.
Ability to maintain a static position for extended periods of time while preparing food.
Able to move quickly throughout the kitchen and dining hall as needed.
Able to legally work in the United States.
Reasonable knowledge of University Policies and Procedures.
Start Date: These positions will begin August 2021.
*U-M is following all current public health guidelines to mitigate the spread of COVID-19. Throughout the hiring process, virtual meetings may be required. All Dining staff and applicants must wear face coverings and abide by social distancing requirements at all times in the workplace.
This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.
The University of Michigan is an equal opportunity/affirmative action employer.
Internal Number: 198208
About University of Michigan - Ann Arbor
A great university is made so by its faculty and staff, and Michigan is recognized as one of the best universities to work for in the country. The Michigan culture is known for engaging faculty and staff in all facets of the university to create a workplace that is vibrant and stimulating.For two consecutive years, the Chronicle of Higher Education has placed U-M in its "Great Colleges to Work For" survey. In particular, the university earns high marks for strong relations between faculty and administrators, a collaborative system of governance, strong pay and benefits, and a healthy work/life balance.