Culinary Professional Cook II, UM Campus Dining
About the role
The Lodge Dining Center at the University of Montana is seeking dedicated cooks to join their team. This position combines hands-on cooking with leadership, serving a diverse community of over 10,000 students, faculty, and staff.
Responsibilities
- Uphold exceptional food quality, quantity, and presentation standards
- Prepare all hot and cold food items accurately and properly
- Maintain a positive work environment through direction, communication, and leadership
- Create a positive environment for employees and guests
- Strive to improve culinary and leadership skills
- Offer exceptional guest service
Requirements
- High school graduation or equivalent with one year of production-cook or line-cook experience
- Experience with kitchen equipment and ability to work intensively during peak hours
- Basic knife skills and sanitation/safety knowledge
- Ability to communicate effectively and work constructively in a team setting
Preferred Qualifications
- Two years of production-cook or line-cook experience
- Experience in collegiate or institutional settings
- Experience in bakery, meat department, or similar roles
Benefits
- Insurance package
- Mandatory retirement plan
- Partial tuition waiver
- Wellness program
Pay
Salary range: Commensurate with experience
Schedule
Full-time, 1.0 FTE (40 Hours a week), Hours vary due to needs of the unit, 12 months/year. Available shifts: 6:00am-2:30pm; 7:00am-3:30pm; 8:00am-4:30pm; 12:30pm-9:00pm; 1:30pm-10:00pm; 7 days per week.
Additional Information
Position Number: 118780, 188300, 100640
Bargaining Unit: FOCUS-MFPE
Work Schedule: Full-time, 1.0 FTE (40 Hours a week), Hours vary due to needs of the unit, 12 months/year
All culinarians may work any of the following shifts, or a combination of these, depending on needs of business.
Probationary Period: Six (6) months minimum
Benefits Include: Insurance package, mandatory retirement plan, partial tuition waiver, and wellness program.