MN Landscape Arboretum - Cook - Military Veterans

Rootstock is the Arboretum's new cafe! Open daily from 9 a.m.-4 p.m. this cafe offers quality, farm-fresh dishes that are plant-forward and meat-supported. You'll find vegetarian, vegan, gluten-free and dairy-free options to accommodate all appetites.

This is a 75% (30 hours/ week ) - 100% (40 hours/week) position located onsite at the University of Minnesota's Minnesota Landscape Arboretum located in Chaska, MN. Shifts may vary Monday through Sunday, 8 hours per shift for a total of 30 to 40 hours per week depending on the final offer for % of time.

Any of the assigned duties may take place at various dining locations across the Arboretum campus (i.e. Farm at the Arb, Eatery Cafe, etc.). Regular attendance is an essential qualification for this position.

Duties/Responsibilities
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. This position also provides a high level of customer service.

The following list of duties does not include all possible tasks and responsibilities, nor limits the assignment of additional related tasks including tasks typically performed by a lower
Classification.

• Preps food products to be used in recipes
• Prepares *complex recipes a majority of the time and *simple recipes as needed and as defined by the Executive Chef and Sous Chef.
• Uses independent judgment in menu presentation and food quality assessment
• Produces a whole meal by preparing multiple recipes in a meal menu, often from scratch, following brand specifications
• Identifies recipe issues and resolves or elevates to managers
• Participates in recipe file maintenance
• Completes food production records
• Determines batch cook amount and frequency
• Operates food production equipment, mechanical cutting equipment, and other manual cooking utensils, including knives, in daily duties
• Puts away food and supplies
• Completes daily, weekly, and monthly cleaning as assigned
• Performs other duties as assigned such as cashiering, dishwashing, cleaning tables, and supporting scheduled after-hours events with the goal of high customer satisfaction

Functions as 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 employee's 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.

Minimum Qualifications

• High school graduate or GED
• Must have at least two (2) years of relevant experience or education in quantity food production.
• Must be able to lift up to 50 pounds occasionally.
• Must be able to accurately perform mathematics and recipe conversion calculations.
• Must be able to read, write, understand, and communicate in English.
• Must be able to stand up for four (4) hours at a time.
• Possess safe knife handling skills
• Continued employment in this position is contingent upon:
  • Passing a knife skills test during probation period.
  • Passing brand training during probation period.
  • Passing Food Safety test during probation period.
  • Reliable attendance at all scheduled shifts.