Cook - Continuous (M Food Co)

Teamster priority perriod runs from 8/31/2022 - 9/7/2022

Pay for this position starts at $20.31/hour.

Duties/Responsibilities:
Job Duties:
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

**This position is a 9 month appointment and will run from approximately August 19 to May 15. Due to the variations in the academic year, it is possible that this job will have a reduction of hours during breaks.**

Work Days & Hours: Varies, Schedule will be posted 2 weeks in advance.

This is a Part-time, 50% postion

This job may be designated as essential.

The employer retains the right to change or assign other duties to this position

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.**

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).

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: http://diversity.umn.edu.

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.

Please note: All employees at the University of Minnesota are required to comply with the University's Administrative Policy: COVID-19 Vaccination and Safety Protocol by either providing proof of being fully vaccinated on their first day of employment, or complete a request for an exemption for medical exemption or religious reasons. To learn more please visit:

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.