Cook/ Range- Kellogg Center

About the role

To grill, broil, fry, or otherwise prepare and assist in the serving of cooked-to-order and individual entrée items for the State Room and room service and to assist other cooks in the preparation and serving of other food items at Breslin Center and Kellogg Center. This position will predominantly serve as a cook for the MSU football team. Has, or is willing to obtain, Chauffer’s license for driving box truck. This position is a 9-month temp position 40 hours a week with possibility of renewal depending on operational needs.

Responsibilities

• Fabricate and portion meats and seafood.
• Grill, broil, fry, and prepare cooked-to-order items such as steaks, chops, fish, egg, bacon, sausage, and other individual entrees and accompaniments.
• Prepare simultaneously food items requiring different preparation times and cooking techniques.
• Prepare stocks, sauces and soups.
• Aid other cooks in the preparation and serving of food items.
• Develop and prepare specials and soups of the day.
• Taste-test food items.
• Aid supervisors with the elimination of problems related to menu, cooking production, safety, sanitation, and the operation of equipment.
• Consult other cooks to determine time, place, and sequence of operations to ensure that a variety of food items having different preparation times will be available throughout serving hours.
• Set up equipment such as bain-marie and steam table and arrange work and serving areas.
• P plate food items from steam table, grill, bain-marie, fryer, broiler, or serving counters.
• Obtain necessary ingredients and equipment for the preparation of assigned food items.
• Operate, clean, and maintain food preparation, cooking, and serving equipment such as grills, bain-marie, steam tables, and slicers.
• Substitute for other cooks during absences due to scheduled days off, vacation, personal leave, and illness.
• Store and chill all food items in accordance with University, Federal and State Health Department guidelines.

Requirements

• Two years satisfactory cooking experience in an a la carte restaurant or an equivalent combination of technical training and experience is necessary.
• Working knowledge of cooking methods, processes, and materials is necessary.
• Ability to follow prescribed recipes is necessary.
• Willingness to work a flexible shift is necessary.
• Standards of personal hygiene consistent with sanitation rules and regulations is necessary.
• Occasional lifting of 26 to 75 pounds is required.