Cook ii
Company Name:
University of Michigan
# COOK II
## Responsibilities
Characteristic Duties:
Combine ingredients for quantity preparation of entrees, including casserole, meat and vegetable dishes in accordance with specific recipes. Set temperature and timing of stoves and ovens. Cook foods according to recipes, such as meats and vegetables and garnish for serving. Coordinate and perform the quantity preparation of soups and gravies. Record amounts of food items prepared and left over and report and shortages. Follow all HACCP guidelines for food safety.
Related Duties:
Prepare grilled foods such as hamburgers, hot dogs, French fries, eggs, bacon, French toast, and pancakes. Operate mixing machines, steam cookers, toasters, grills, slicers, deep-fry, choppers, and other cooking equipment, reporting malfunctions. Refrigerate foods. Prepare hot and cold sandwiches and canned soups. Cut and serve pies and cakes. Prepare hot chocolate, hot cereals, coffee, and toast. Trim and slice cooked meats and cheese. Clean, slice, dice, chop, and peel fruits and vegetables. Combine salad ingredients in accordance with specific instructions. Prepare convenience food items, including prepared casseroles and vegetables for serving, by performing such duties as placing and removing from an oven or stove and setting heating temperature in accordance with specific instructions. Coordinate and perform the preparation, portioning and distribution of salads. Prepare soups and gravies, by combining ingredients in accordance with specific recipes. Report unsatisfactory or spoiled food items. Measure and weigh ingredients. Clean equipment, counters, utensils, and assigned areas of work. Other duties as assigned by Chef, Operations Manager, or General Manager.
## Required Qualifications
Must demonstrate communicate skills both written and verbal; must be able to combine ingredients following a recipe, and directions; must be able to accomplish basic math; must be able to weigh and measure ingredients preparing soups, sauces and basic dishes; must be able to assist in coordinating portions of the meal with the chef; must be able to become ServSafe certificate holder within 6 months; routinely move items weighing up to 50 lbs. Previous experience in a fast paced kitchen environment preferred. Knowledge of the methods and equipment used in the preparation and distribution of food is necessary. Must have the ability to work in a diverse, fast paced customer service environment. Reasonable knowledge of University Policies and Procedures.
## Work Schedule
Wednesday through Saturday - 10:30 AM - 9:00 PM
Sunday, Monday and Tuesday - OFF
Four days a week - 10 hours a day
## Additional Information
Department - University Housing - South Quad
Hourly Rate: $16.62 - $17.12
## Union Affiliation
This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.
## U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.
Job Opening ID: 96292
Working Title: COOK II
Job Title: COOK II
Work Location: Ann Arbor Campus Ann Arbor, MI
Full/Part Time: Full-Time
Regular/Temporary: Regular
FLSA Status: Nonexempt
Organizational Group: Student Residences
Department: Michigan Dining
Posting Begin/End Date: 5/26/2014 - 5/31/2014
Salary: $34,569.60 - $35,609.60
Career Interest: Service / Maintenance (AFSCME Union)Estimated Salary: $20 to $28 per hour based on qualifications.
University of Michigan
# COOK II
## Responsibilities
Characteristic Duties:
Combine ingredients for quantity preparation of entrees, including casserole, meat and vegetable dishes in accordance with specific recipes. Set temperature and timing of stoves and ovens. Cook foods according to recipes, such as meats and vegetables and garnish for serving. Coordinate and perform the quantity preparation of soups and gravies. Record amounts of food items prepared and left over and report and shortages. Follow all HACCP guidelines for food safety.
Related Duties:
Prepare grilled foods such as hamburgers, hot dogs, French fries, eggs, bacon, French toast, and pancakes. Operate mixing machines, steam cookers, toasters, grills, slicers, deep-fry, choppers, and other cooking equipment, reporting malfunctions. Refrigerate foods. Prepare hot and cold sandwiches and canned soups. Cut and serve pies and cakes. Prepare hot chocolate, hot cereals, coffee, and toast. Trim and slice cooked meats and cheese. Clean, slice, dice, chop, and peel fruits and vegetables. Combine salad ingredients in accordance with specific instructions. Prepare convenience food items, including prepared casseroles and vegetables for serving, by performing such duties as placing and removing from an oven or stove and setting heating temperature in accordance with specific instructions. Coordinate and perform the preparation, portioning and distribution of salads. Prepare soups and gravies, by combining ingredients in accordance with specific recipes. Report unsatisfactory or spoiled food items. Measure and weigh ingredients. Clean equipment, counters, utensils, and assigned areas of work. Other duties as assigned by Chef, Operations Manager, or General Manager.
## Required Qualifications
Must demonstrate communicate skills both written and verbal; must be able to combine ingredients following a recipe, and directions; must be able to accomplish basic math; must be able to weigh and measure ingredients preparing soups, sauces and basic dishes; must be able to assist in coordinating portions of the meal with the chef; must be able to become ServSafe certificate holder within 6 months; routinely move items weighing up to 50 lbs. Previous experience in a fast paced kitchen environment preferred. Knowledge of the methods and equipment used in the preparation and distribution of food is necessary. Must have the ability to work in a diverse, fast paced customer service environment. Reasonable knowledge of University Policies and Procedures.
## Work Schedule
Wednesday through Saturday - 10:30 AM - 9:00 PM
Sunday, Monday and Tuesday - OFF
Four days a week - 10 hours a day
## Additional Information
Department - University Housing - South Quad
Hourly Rate: $16.62 - $17.12
## Union Affiliation
This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.
## U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.
Job Opening ID: 96292
Working Title: COOK II
Job Title: COOK II
Work Location: Ann Arbor Campus Ann Arbor, MI
Full/Part Time: Full-Time
Regular/Temporary: Regular
FLSA Status: Nonexempt
Organizational Group: Student Residences
Department: Michigan Dining
Posting Begin/End Date: 5/26/2014 - 5/31/2014
Salary: $34,569.60 - $35,609.60
Career Interest: Service / Maintenance (AFSCME Union)Estimated Salary: $20 to $28 per hour based on qualifications.
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