Culinary Associate (6:30am-3:00pm, M-F)
EXPIRED
Posted Date: Nov 20, 2023
Expired Date: Jan 03, 2024QUALIFICATION
-
Salary Expectation
Unknown -
Years of Experience
Not provided -
Work Type
Full-time
ABOUT PROGRAM
SPORTS/DEPARTMENT
Position Information
Position Information
Working Title
Culinary Associate (6:30am-3:00pm, M-F)
Department
Athletics-0850
Requisition Number
S_231120
Posting Open Date
Position Information
Position Information
Working Title
Culinary Associate (6:30am-3:00pm, M-F)
Department
Athletics-0850
Requisition Number
S_231120
Posting Open Date
11/20/2023
Application Review Date: (To ensure consideration, please submit all application materials before review date)
11/30/2023
Posting Close Date
Open Until Filled
Yes
Description of Work
The Culinary Associate position will allow and encourage the opportunity to grow, be creative, innovate, develop their leadership skills, have an impact in a sustainable and responsible manner, strengthen relationship-building skills.Specifically, with Husker Athletics, the Culinary Associate will develop skills working with a very diverse population, be inclusive with engaging our student-athletes on creative menu ideas, work as a team on dietary modifications around allergens, and therapeutic dietary restrictions. You will be a key part of student-athletes performance and success on the field and in the classroom.The selected candidate will have a demonstrated commitment to diversity and inclusion. Work hours are 6:30a-3p Monday – Friday (hours may vary at times), occasional weekends and/or holidays.The University of Nebraska-Lincoln seeks to attract and retain a high-performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.
Minimum Required Qualifications
Minimum 2-year Culinary Arts degree, relevant coursework, or specialized training beyond high school; two (2) years of professional culinary experience in lieu of, or combined with education. Requires knowledge and skills to prepare, season, cook, and portion food from scratch according to menu or recipe. Knowledge of the safe operation of specific equipment and systems and the ability to train others in the equipment use are essential. Food protection manager level certification for USF Food Code compliance or willingness to obtain after hire.
Preferred Qualifications
The ideal candidate may have, at minimum, a Culinary Arts degree/certificate. Supervisory experience is preferred. Large quantity food production experience, experience in an athletic setting, and/or experience feeding diverse populations is desirable.
Pre-Placement Driving Record Review Required
No
Physical Required
Yes
Commercial Driver’s License (CDL) required. Subject to DOT approved pre-employment & random testing for alcohol and controlled substances.
No
Criminal History Background Check Required
Yes
Posted Salary
$16.00/hr minimum
How to Apply
Click on “Apply for this Job”. You will then either create an application or edit your current application that is on file.
For questions or accommodations related to this position contact
Please call Human Resources at 402-472-3101
Job Category (old)
Office/Service
Job Type
Full-Time
Alternate Work Schedule (if other than 8-5)
6:30am-3:00pm, M-F; occasional weekends and evenings
Work Location (City, State)
Position funded by grant or other form of temporary funding?
No
If Temporary, indicate end date
Planned Hire Date:
Appointment End Date
Supplemental Questions
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Required Documents
Required Documents Optional Documents
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