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Line Cook in Missoula

Culinary Professional Cook II, UM Campus Dining

University of Montana / Helena College / University of Montana Western

Culinary Professional Cook II, UM Campus Dining

Missoula, MT, USA|Onsite

Job Overview

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Employment Type

Full-time
Hourly
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Compensation

Type:
Hourly
Rate:
Exact $18.39
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Work Schedule

Flexible
Day Shifts
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Benefits

Insurance package
Mandatory retirement plan
Partial tuition waiver
Wellness Program

Job Description

The University of Montana, located in Missoula, is a prominent public university known for its strong commitment to student success, innovation, and community engagement. Within the university, the Campus Dining Administration oversees a variety of dining services aimed at supporting the campus community's diverse culinary needs. Campus Dining serves a vibrant population of over 10,000 students, faculty, and staff along with visitors such as prospective students and regional groups. The dining facilities provide not only nourishment but also social and collaborative spaces, making them an essential part of the university's campus life and culture.

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Job Requirements

  • Must be able 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
  • must be able to work unsupervised for assigned periods of time
  • must be able to read and follow standard recipes
  • must possess basic knife skills
  • must be able to work independently or in a team setting
  • must provide excellent guest service
  • must have a working knowledge of sanitation and safety rules and procedures

Job Qualifications

  • High school graduation or equivalent GED
  • one year of production cook experience
  • ability to work with a variety of kitchen equipment
  • ability to work unsupervised for assigned periods
  • ability to read and follow standard recipes
  • basic knife skills
  • ability to work independently or in a team
  • excellent guest service skills
  • working knowledge of sanitation and safety rules and procedures

Job Duties

  • Manage daily food production using methods like batch cooking and just-in-time preparation to maintain freshness
  • prepare both hot and cold dishes, meeting the needs of each day's menu
  • train and supervise student employees, fostering a positive work environment that promotes individual growth and skill development
  • ensure that all standards for handling, storage, and production are upheld
  • follow food safety and ServSafe procedures

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Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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