Cook/ Range- Kellogg Center

Cooks are an essential part of any kitchen team and are responsible for preparing dishes according to the recipes provided by the head cook, Sous Chef, or executive chef. This position is on the Banquet/Event crew preparing meals for our conference and catering operations.

Pay

$22.84/hr

Schedule

This position is a 9-month temp position, 40 hours per week with possibility of renewal depending on operational needs. Variable hours (mainly mid-shift hours between 10am–6:30pm) with occasional AM or PM shifts based on operational needs or scheduled events.

Responsibilities

• Preparing ingredients, including chopping vegetables, cutting meat, and measuring out spices and seasonings.
• Operating cooking equipment, including grills, ovens, and stovetops, to cook and prepare dishes to the required standard.
• Following recipes and food preparation instructions provided by the head cook or executive chef to ensure consistency and quality.
• Ensuring that all dishes are prepared to the highest standards and are ready to be served on time.
• Collaborating with other kitchen staff to coordinate timing and ensure that all dishes are served together and at the right temperature.
• Adhering to all food safety regulations and standards to ensure that all dishes are prepared safely and hygienically.
• Assisting with cleaning duties, including ensuring that all work surfaces and equipment are clean and well-maintained.
• In the event of a university closure, modification, or suspension of operations, you will be expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If you have an approved remote work agreement, you may be called upon to work on-site to serve the MSU community.

Requirements

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

Work Location

Kellogg Center