We are currently seeking dynamic individuals to work in UMD Dining. UMD Dining is a progressive program offering a vast array of food to our campus community. Collegiate dining has come a long way from standard cafeteria lines. In our newly renovated residential dining center we prepare scratch food to order and customize dishes to fit the ever-changing palate of our dining students. Our food court is filled with freshly made offerings prepared on-site with seasonal as well as local products.
If you are looking for exceptional insurance, tuition benefits, along with a retirement plan and most importantly a work/life balance, look no further.
***THIS IS A TEAMSTER BARGAINING UNIT POSITION***
Job Code 6074
Applications from current U of M Teamster employees must be submitted no later than Septemeber 15, 2020 in order to be eligible for priority consideration.
OVERVIEW: This is a 40 hour, full time, benefit eligible, 9 month continuing position within UMD Dining Services. The hours will be scheduled to accommodate the business needs of our customers (UMD Dining Center, UMD Catering and Dining Services Retail Operations). There may be work reduction during spring and winter breaks.
Compensation: $16.96 per hour
Anticipated Start Date: Fall 2020
Job Posted: 9/8/2020 and will remain open until filled
DUTIES: This position directs the work of others and is responsible for creating recipes from scratch as well as interpreting recipes already created; preparing meals in large quantities, for students, staff, and the UMD community. This position has the responsibility of providing large quantity food products for University employees, students and the general public following appropriate food safety and sanitation standards. This is a lead worker position* that must be capable of operating a wide variety of equipment that produces both hot and cold food, organizing a work group to meet production standards and time lines. Provides a high level of customer service.
Responsible for meeting the various culinary needs of the Residents Hall Dining Center, Catering, and Retail Operations areas simultaneously, assuring the coordination and timely service to all areas. Uses independent judgment in the production of food and in the direction of work in the food preparation area.
Prepares food products that are attractive to students and the general public. Use of steam kettles, grills, fryers, broilers, rotisserie deck ovens, combi-ovens, steamers, and all other food service equipment.
Follows established food-handling procedures. Maintains clean and sanitary conditions in work area (i.e. cleans work surfaces, wipes up spills)
Utilizing culinary and baking skills including, but not limited to: preparing casseroles, vegetables, pasta, soups, gravies, steaks, roasts, cookies, pies, icings, whipped toppings, eggs, toast, bacon, pancakes, hot beverages, and other food items. Prepares additional Catering items, including but not limited to: cold appetizers, cheese mirrors, vegetable arrangements, melon baskets and boats, Ethnic foods, and multi course gourmet meals.
Contributes to the Dining Services Team by assisting and working with individuals from multiple ethnic and cultural backgrounds (i.e. race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.
Adjusts recipes to produce the proper quantity of finished food products. Informs and directs other workers in proper portioning, slicing, plating, chilling, and refrigeration of raw or cooked foods.
Cleans work areas to insure proper food sanitation and safety, including refrigerators, grills, stoves, steam cooking equipment, sinks, spills on the floor, etc. Directs workers procuring supplies from walk-in cooler, freezer, or storage areas.
Directs and participates in the timely preparation, and service, of catered events; prepares garnishes for same. Presents upscale menu items for catered events such as special seafood, grills meat and seafood, create fancy hors d'oeuvres, etc.
*Functions of 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 employees performance to the manager - Models expected behaviors and standards - Keeps manager apprised of operational issues
***The Employer retains the right to change or assign other duties to this position.
Special Notice for COVID-19
The UMN has suspended hiring for most positions. However, we will continue hiring for positions critical to the University's mission and operations at this time. Applications are being accepted for this position and you are encouraged to apply. Thank you for your continued interest in working at the University of Minnesota Duluth
REQUIRED QUALIFICATIONS: - Possesses safe knife handling skills - Able to lift up to 50 pounds occasionally - High school graduate or GED - Must have at least 2 years of relevant experience or education in quantity food production - Ability to accurately perform mathematic and recipe conversion calculations - Reads, writes, understands and communicates in English - Must be able to stand up for 4 hours at a time
Internal Number: 337506
About University of Minnesota, Duluth
The University of Minnesota Duluth integrates liberal education, research, creative activity, and public engagement and prepares students to thrive as lifelong learners and globally engaged citizens.