Montana State University Culinary Associate I Employment ...

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Position Title Culinary Associate I

Montana State University Culinary Associate I Employment Application

To be considered for a position vacancy you must complete and submit this application to:
Culinary I Positions, Montana State University, PO Box 172080, Bozeman MT 59717-2080

Fax: 406-994-6488

Email: [email protected]

The required components of this application are denoted with an *.
Though not required, you may also attach a cover letter, resume and letters of recommendation

Veteran's Preference. Montana State University complies with the Montana Veteran's Public Preference Act,

Section 39, Chapter 29 MCA, and provides preference in employment to eligible veterans, disabled veterans and certain eligible
relatives as specified in the Act. Applicants seeking to claim this preference should contact MSU Human Resources at 994-3651
or access the form at http://www.montana.edu/hr/Recruitment/VeteransPreference.pdf . Please note, in order to receive
Veterans Preference during the application review process, it is highly recommended that the required forms are included at
the time you submit your applications materials. Important note: Your preference form is submitted to a different location
than your application materials. A DD214 is not a required document.

Your application will be considered for any shift open in the following areas: Hannon Dining
Harrison Dining
Miller Dining
Skinny Kitty Salads
Strand Union Retail

As a candidate for the above referenced position, in accordance with MSU policy, hiring will be conditional upon successful
completion of a pre-employment background check. I hereby certify that the attached information is true and complete to the
best of my knowledge. I am aware that failure to provide any required information or falsification or misrepresentaiton of this
information is grounds for dismissal or disqualification from employment with Montana State University-Bozeman.

Signature: Date:

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Tips for applying for MSU Classified positions can be accessed here:
http://www.montana.edu/hr/Recruitment/Application_Materials/Tips%20for20Applying.pdf
Following is an example of a required qualification and response from applicant:
Example required qualification: Demonstrated competence operating commercial bakery equipment.
Example response from applicant: I have experience working with many types of restaurant and bakery equipment
including: ovens, mixers, proofers, scales, food processors, sheeters and ranges. At my previous employer, I mass
produced bread in large 100 quart mixers to produce 400+ ciabatta loaves a night and had to be sure the wood was
fired "just right" to make a hot enough oven to make the bread properly.

Culinary Associate I Required Qualifications*

Please give specific examples and describe your work experince in all of the following areas. Include specific details.
Please use additional space on last page of application if needed.

1.* High school graduation or G.E.D. plus at least six months experience in a customer service or food service position
or an equivalent combination of relevant education and experience.
Applicant Response:

2.* Experience successfully providing excellent front line customer service.
Applicant Response:

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3.* Demonstrated competence accurately following instructions and procedures.
Applicant Response:

4.* Demonstrated ability working effectively in a team oriented environment.
Applicant Response:

3

Culinary Associate I Preferred Qualifications and Additional Skills & Knowledge

The following are preferred qualifications and additional skills that a successful candidate will possess.
Please give examples and describe your work experince in any/all of the following areas. Include specific details.

Please use additional space on last page of application if needed.
A) Experience working in an institutional or high volume restaurant
B) Knowledge of kitchen policies and procedures
C) Knowledge of and ability to use dish room equipment
D) Good communication skills
E) Demonstrated competence operating large scale commercial kitchen equipment such as mixers, buffalo choppers,

fryers, ovens, pots/pans, grills etc
F) Demonstrated competence exercising good judgement concerning taste, palatability and aesthetics of food quality
H) Working knowledge of safe food handling procedures and sanitation guidelines
I) Experience preparing a wide variety of recipes in mass quantity
J) Represent the department and MSU in a professional and courteous manner
Applicant Response:

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2. Please describe any experience with fruit and vegetable preparation.
Applicant Response:

3. Demonstrated skill and ability to bake, fry, grill and prepare main entrees, side dishes and vegetables.
Applicant Response:

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Employment History* - List present or most recent experience first.

Additional space to list employment history on last page of application.

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Professional References*: (most recent supervisors are preferred)

Name Business Name Phone

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Use this space to list any additional information. You may also attach additional pages if necessary.

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