Job Information
UW - STEVENS POINT Temporary Chef, Cook, Customer Service in STEVENS POINT, Wisconsin
JOB REQUIREMENTS: JOB ID: 21033 Position Title: Chef, Cook, Customer Service, Dishwasher and Baker TTC Title and Code: Chef (DS003), Cook (DS004), Customer Service Representative (DS016), Dishwasher (DS011), Baker (DS001) FTE: Variable per position/Full time during academic year. Principal Work Location: UW-Stevens Point Main Campus, Debot and Dreyfus University Center Position Summary All positions ensures that dining standards are attained so customers have an enjoyable dining experience in any of our facilities. These operations include Residential Dining, Lower Market Place, Food Court, Coffee Shops and Catering areas within University Dining. Among the standards are courteous service, proper sanitation procedures, proper use and care of equipment, and the efficient production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and classified staff. University Dining is a department within the Student Affairs division and is closely linked with the University Centers and Housing and Residence Life. Shift: Sunday-Saturday per schedule. Evening, Weekend and Holiday hours will be required. TO ENSURE CONSIDERATION: Application materials will be evaluated and the most qualified applicants will be invited to participate in the next step of the selection process. Incomplete application materials may not receive consideration. Required Materials - Online application Employment will require a criminal background check and pre-employment physical assessment. It will also require you and your references to answer questions regarding sexual violence and sexual harassment and a valid drivers license. Position Contact For additional information regarding the position, please call or email: Marty Kalepp Email: mkalepp@uwsp.edu Phone: 715-346-3054 Human Resources Contact If you have any questions regarding the application process, need special arrangements, or if you submitted your application with missing materials, please call or email: Human Resources Email: human.resources@uwsp.edu Phone: 715-346-2606 ***** OTHER EXPERIENCE AND QUALIFICATIONS: Required Qualifications Knowledge of efficient and safe use and cleaning procedures of food service equipment such as ovens, choppers, slicers, etc. Knowledge of food production methods and procedures including sanitation, weights, and measures Ability to read and interpret recipe information and production sheets from menu management system. The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and all DSC team members, often under stressful circumstances. The work must be performed within time constraints meetings quality schedules, and deadlines. Thorough knowledge of food products, quality standards, and experience in the use of materials, methods, and equipment used in large scale cooking. Ability to independently coordinate and guide preparation activities on a large scale. Extensive knowledge of sanitation and health precautions in food preparation and service. The ability to obtain ServSafe Certification within three months of hire and complete recertification within three months of expiration. Working knowledge of food allergens, values, and nutrition. Ability to prepare food for special menus and adapt recipes as needed. Preferred Qualifications Ability to drive a state vehicle Prefer Associates Degree in Culinary or Hospitality Management or Related Exp ***** APPLICATION INSTRUCTIONS: Apply Online: www.careers.wisconsin.edu
