Position Summary

Grill, broil, fry, prepare, and serve cooked-to-order and individual entrée items for Kellogg Hotel & Conference Center State Room Restaurant and room service, such as, steaks, fish, and other entrée items and accompaniments; prepares food items requiring different preparation times and cooking techniques simultaneously; develops and prepares stocks, sauces, specials and soups of the day for The State Room Restaurant; taste-tests food items and assists in developing new menu items for the State Room; portions meats and seafood's for cooking and serving; assists other cooks in the preparation and serving of other food items at Kellogg Center as needed; assists supervisors with the elimination of problems related to menu, cooking production, safety, sanitation and operation of kitchen equipment; works with other cooks to determine time, place, and sequence of operations to ensure that a variety of food items having different preparation times will be available throughout service hours; sets-up kitchen equipment and arranges work and service areas; plates food items from steam table, grill, bain-marie, fryer, broiler or service counters; obtains necessary ingredients and equipment for the preparation of all restaurant menu items; operates, cleans, and maintains food preparation, cooking, and service equipment; stores and chills all food items in accordance with University, Federal, and State Health Department guidelines. This position is located in the Kellogg Center.

All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, you will be expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If you have an approved remote work agreement to work a portion of your normally scheduled work hours remotely, you may be called upon to work on-site to serve the MSU community.

Minimum Requirements

• Two years satisfactory cooking experience in an a la carte restaurant or an equivalent combination of technical training and experience is necessary.

• Working knowledge of cooking methods, processes, and materials is necessary.

• Ability to follow prescribed recipes is necessary.

• Willingness to work a flexible shift is necessary.

• Standards of personal hygiene consistent with sanitation rules and regulations is necessary.

• Occasional lifting of 26 to 75 pounds is required.

  Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Work Hours

Primarily AM shifts, 6am-230pm, can vary based on operational needs

Building Location

KELLOGG CTR

Website

www.careers.msu.edu

Summary of Physical Demands

• Occasional lifting of 26 to 75 pounds is required.

  Bidding eligibility ends February 18, 2025 at 11:55 P.M.