Cook - Huntington Bank Stadium
Company: University of Minnesota
Location: Minneapolis
Posted on: November 14, 2024
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Job Description:
Apply for JobJob ID360424
LocationTwin Cities
Job FamilyLR-Service/Maintenance/Labor
Full/Part TimePart-Time
Regular/TemporaryRegular
Job Code6074
Employee ClassTeamsters Local 320
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About the Job
Teamster priority period runs from 4/1/2024 -
4/7/2024Duties/Responsibilities:
The following list of duties does not include all possible tasks
and responsibilities, nor limits the assignment of additional
related tasks including tasks typically performed by a lower
classification.
-Preps food product to be used in recipes
-Prepares *complex recipes a majority of the time and *simple
recipes as needed
-Uses independent judgment in menu presentation and food quality
assessment
-Produces a whole meal by preparing multiple recipes in a meal
menu, often from scratch, following brand specifications
-Identifies recipe issues and resolves or elevates to managers
-Participates in recipe file maintenance
-Completes food production records
-Determines batch cook amount and frequency
-Operates food production equipment, mechanical cutting equipment
and other manual cooking utensils, including knives, in daily
duties
-Puts away food and supplies
-Completes daily, weekly and monthly cleaning as assigned
-Performs other duties as assigned
Functions as a lead worker:
-Is given oversight responsibility of a group of staff employees in
the absence of a manager
-Handles customer service issues in the absence of a manager
-Orients employees to job area and to the facility
-Trains employees on job tasks
-Assigns and re-assigns tasks throughout the shift to effectively
accomplish prescribed work
-Gives direction to employees concerning procedures
-Communicates established standards of performance to
employees and assesses conformance
-Provides informal feedback of employee's performance to the
manager
-Models expected behaviors and standards
-Keeps manager apprised of operational issues
*A complex recipe would require at least 3 of the following:
1. Ingredients, recipes and steps may be revised based upon trained
judgment and available ingredients, and with the approval from
management to achieve satisfactory taste and texture.
For example:
-Vegetables should be lightly sauteed rather than fully cooked as
cooking will continue in other parts of the recipe process
-A different spice or herb is selected for its flavor profile or is
available fresh
-Length of cooking time needs to be modified to alter doneness of
meat in a recipe
-Replacing jalapeno pepper with green pepper gives different
results
2. One which requires the understanding of the effect on
palatability of adjustments in time, procedure, and/or temperature
of the food item.
For example:
-Searing protein will seal in the juices and gives a caramelized
flavor to the meat
-Cooking a protein too quickly could toughen the end product
-Slicing against the grain could toughen the end result
3. Preparation and sequential assembly of products which generally
involves the use of 3 or more prepared sub-recipes.
Sub-recipe example:
-Marinade
-Horseradish mayo
-Salsa ranch dressing
4. Application of moist or dry heat to primarily raw protein
products.
*A simple recipe would be limited to the following:
1. Assembly of measured, portioned, processed ingredients
For Example:
-Assembling a hamburger Program/Unit Description
-Assembling a sandwich
-Assembling a pizza
-Assembling a taco
2. Application of non-moist heat in such a way that a reasonable
lay person would easily be able to judge "doneness" to include
reaching appropriate temperature on grilled products.
3. Addition or substitution of products to a recipe to make a
variation of the same product.
For Example:
-Addition of butterscotch chips or butterscotch drizzle to make
butterscotch brownies
-Pepperoni added to a plain cheese pizza
-Substituting red onions versus white onions in a stir fry
4. Application of heat to primarily pre-cooked protein products and
non-protein products
For Example:
-Exhibition cooking
5. Assembly and heating of various prescribed ingredients in an
established pattern and quantity with predetermined cooking
parameters
For Example:
-Boxed brownie mix
-Rehydration of dehydrated mashed potatoes
-Assembly and cooking of a pizza
-Baking of preformed, frozen cookie dough
-Proofing and baking of pre-portioned yeast products
-Grilling a hamburger
-Scrambling eggs on a grill
Qualifications
Required/Preferred Qualifications:
**This position is represented by Teamsters Bargaining Unit. Dues
or Fair Share deductions will be made.**
ESSENTIAL QUALIFICATIONS EMPLOYEE MUST HAVE
(Education/Training/Knowledge/Skills/Abilities/Physical
Requirements)
-High school graduate or GED
-Must have at least two (2) years of relevant experience or
education in quantity food production.
-Must be able to lift up to 50 pounds occasionally.
-Must be able to accurately perform mathematics and recipe
conversion calculations.
-Must be able to read, write, understand and communicate in
English.
-Must be able to stand up for four (4) hours at a time.
-Possess safe knife handling skills.
**Continued employment in this position is contingent upon:
Passing a knife skills test during probation period.
Passing brand training during probation period.
Passing Food Safety test during probation period.
Reliable attendance at all scheduled shifts.
**An offer of employment is contingent upon the successful
completion of a background check.**
Benefits
Working at the UniversityAt the University of Minnesota, you'll
find a flexible work environment and supportive colleagues who are
interested in lifelong learning. We prioritize work-life balance,
allowing you to invest in the future of your career and in your
life outside of work.The University also offers a comprehensive
benefits package that includes:
How To Apply
Applications must be submitted online. To be considered for this
position, please click the Apply button and follow the
instructions. You will have the opportunity to complete an online
application for the position and attach a cover letter and
resume.Additional documents may be attached after application by
accessing your "My Job Applications" page and uploading documents
in the "My Cover Letters and Attachments" section.To request an
accommodation during the application process, please e-mail
employ@umn.edu or call (612) 624-UOHR (8647).
Diversity
The University recognizes and values the importance of diversity
and inclusion in enriching the employment experience of its
employees and in supporting the academic mission. The University is
committed to attracting and retaining employees with varying
identities and backgrounds.The University of Minnesota provides
equal access to and opportunity in its programs, facilities, and
employment without regard to race, color, creed, religion, national
origin, gender, age, marital status, disability, public assistance
status, veteran status, sexual orientation, gender identity, or
gender expression. To learn more about diversity at the U:
Employment Requirements
Any offer of employment is contingent upon the successful
completion of a background check. Our presumption is that
prospective employees are eligible to work here. Criminal
convictions do not automatically disqualify finalists from
employment.
About the U of M
The University of Minnesota, Twin Cities (UMTC)The University of
Minnesota, Twin Cities (UMTC), is among the largest public research
universities in the country, offering undergraduate, graduate, and
professional students a multitude of opportunities for study and
research. Located at the heart of one of the nation's most vibrant,
diverse metropolitan communities, students on the campuses in
Minneapolis and St. Paul benefit from extensive partnerships with
world-renowned health centers, international corporations,
government agencies, and arts, nonprofit, and public service
organizations.
Keywords: University of Minnesota, Blaine , Cook - Huntington Bank Stadium, Hospitality & Tourism , Minneapolis, Minnesota
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