Cook/ Range- State Room - Non Student

This position is a 9-month temporary role, 40 hours per week, with the possibility of renewal based on operational needs.

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.

Responsibilities

• Fabricate and portion meats and seafood.
• Grill, broil, fry, and prepare cooked-to-order items such as steaks, chops, fish, eggs, bacon, sausage, and other individual entrees and accompaniments.
• Prepare simultaneously food items requiring different preparation times and cooking techniques.
• Prepare stocks, sauces, and soups.
• Assist other cooks in the preparation and serving of food items.
• Develop and prepare specials and soups of the day.
• Taste-test food items.
• Assist 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.
• 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.
• In the event of a university closure, modification, or suspension of operations due to snow or other emergency conditions, 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

• 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.

Preferred Qualifications

• Additional experience or training in culinary arts.

Schedule

Variable, based on operational needs.

Work Location

Kellogg Center