Culinary Associate II/Food Zoo - UM Dining

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University of Montana Campus Dining
is searching for
Culinary Associates II/Cooks
to join our team at the Food Zoo. As part of the team, you’ll be responsible for, amongst other duties, accurate and proper preparation, production, and presentation of hot and cold foods for our daily menus. You’ll also act in a lead capacity by training and supervising student employees in safe food handling, sanitation and cleanliness, and proper storage.
Campus Dining is one of the premiere university food-service organizations in the country. **MEMBERS ONLY**SIGN UP NOW***., located in Missoula, MT is a culturally integrated outdoor community with world-class mountain biking, fishing, hunting and skiing. Approximately 10,000 students from all over the globe claim **MEMBERS ONLY**SIGN UP NOW***. as home. The University incorporates diversity into our staffing, menus and special events. UM Dining’s trend setting programs like the UM Farm to College Program, sustainable business practices, the campus garden programs and our staff development programs are envied by our peers across the country. Our international award winning culinary team is proud to be part of the campus and enjoys an excellent reputation with our clients, faculty and staff.
This is a great opportunity to join the UM Campus Dining team with competitive compensation and great benefits, including health insurance, retirement, PTO, paid sick leave, and holidays.
Key duties and responsibilities of this position include:
Act in a lead capacity by training and supervising student workers in assigned areas to ensure the accurate and proper preparation, production, and presentation of hot and cold food items required for daily menus.
Uphold the exceptional food quality, quantity, and presentation standards for menu items, using methods including batch cooking and just-in-time preparation methods.
Accurately and properly prepare all hot and cold food items required for daily menus.
Provide effective personnel management for all assigned student employees.
Maintain a positive work environment by providing direction, effective communication, opportunity for individual growth, and leadership by example.
Enforce all ServSafe food safety procedures relating to food handling, storage, time and production techniques.
Enforce effective food cost practices including the use of leftovers, daily specials, and accurate production techniques.
Create a positive environment for employees and guests and strive to improve culinary and leadership skills.
Contribute to the success of UMD as an active member of the UMD and Lommasson Center Culinary Team.
Responsible for training students in proper techniques for food handling, time and temperature controls, sanitation and cleanliness, and food storage at all times.
Builds and maintains a work atmosphere of trust and respect by establishing open communication among team members; recognizing the value of individual differences at all levels of the organization; taking steps to prevent destructive conflict and handling conflict in an appropriate manner; providing support and assistance to team members.
Develop and maintain positive working relationships with co-workers, staff, and guests.
Upon completion of training, the incumbent will have developed a working knowledge and ability in:
Ability to provide exceptional food quality, quantity, and presentation standards for menu items, using methods including batch cooking and just-in-time preparation methods.
Accurately and properly prepare all hot and cold food items required for daily menus
ServSafe certified and has a working knowledge of kitchen sanitation and safety rules, regulations, and procedures.
Ability to enact effective food cost practices including the use of leftovers, daily specials, and accurate production techniques.
Ability to work with a variety of kitchen related equipment and remain productive in a work environment that can be intense and demanding during peak production hours.
Ability to work unsupervised and complete work assignments within assigned timeframes.
Advanced experience with following standard recipes, and proper cooking techniques.
Required Skills
Ability to work with a variety of kitchen related equipment and remain productive in a work environment that can be intense and demanding during peak production hours.
Ability to work unsupervised for assigned periods of time.
Ability to read and follow standard recipes.
Working knowledge of sanitation and safety rules and procedures.
Ability to be ServSafe certified within six months of employment.
Minimum Required Experience
High school graduation or equivalent GED and three (3) years of production cook experience including one (1) year in a high volume or institutional food service doing similar duties
Working knowledge and skills of a production cook.
Preferred Qualifications
Two-year degree in a culinary or four-year, hospitality or foodservice management program or a directly related field.
About UM Campus Dining
and UM
UM Campus Dining (UMCD) is an international award-winning, self-operated, collegiate food service department. Among other accomplishments, UMD has developed the very successful UM Farm to College Program and has become a nationally recognized leader in sustainable business practices. Our creative chefs and culinary team have won numerous recipe contests and cooking competitions. As a staff member with Campus Dining, you will receive the resources and encouragement to develop and excel professionally.
UM Campus Dining supports student success through superior cuisine, exceptional dining experiences, and sustainable business practices.

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