Temporary Production Cook - USA Jobs : Job Details

This is a posting for part-time temporary positions which are used to supplement and augment the regular NMU workforce. This position is primarily responsible for food preparation and cooking. The length of hire might vary from 1 day to 4 months.

Required Education: High School Graduation or Equivalent

Required Specialized Training/Certifications: Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months from the start of employment.

Required Minimum Work Experience: Eighteen months of food service experience in kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting).

Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:

Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Active Listening-Giving full attention to what other people are saying; taking time to understand the points being made; asking questions as appropriate; and not interrupting at inappropriate times.

Instructing-Teaching others how to do something.

Speaking-Talking to others to convey information effectively.

Service Orientation-Actively looking for ways to help people.

Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do.

Possess the physical capability to perform all of the duties and responsibilities of the position.

Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences.

Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Additional Desirable Qualifications:

Food Service Sanitation Certification. Leadership ability demonstrated by experience. Willingness to improve skill level. Experience in gourmet/banquet/catering cooking/preparation. Vocational education training in baking, cooking, salad making, etc.