Gallery Culinary Platform Attendant

Culinary Platform Assistant will prepare, organize, and supply food items across multiple dining stations, including salad bars, cold/hot stations, and to-order service areas. This role supports the culinary team by combining ingredients and portioning meals while ensuring the highest standards of food safety, waste reduction, and customer service. You will work within a diverse team environment and interact directly with our campus community daily. Key Responsibilities Station Prep & Organization : Set up, replenish, and maintain salad bars, hot/cold stations, and to-order service areas. Culinary Assistance : Support cooks by combining ingredients, measuring portions, and assembling meals to order. Food Safety and Quality: Apply proper food handling, rotation, and storage techniques to eliminate waste and prevent spoilage. Customer Service : Serve meals directly to students, staff, and guests with a friendly and welcoming demeanor. Team Collaboration: Work effectively within a diverse workforce to maintain efficient dining hall operations. All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they upon to work on-site to serve the MSU community. Minimum Requirements Graduation from high school or equivalent combination of education and experience is necessary. One year of full-time experience in food preparation and use of kitchen equipment. Knowledge of kitchen safety practices. Ability to read weights and measures and the ability to weigh and measure ingredients. Ability to add, subtract, multiply, and divide whole numbers and fractions. Knowledge of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare items utilizing proper methods and production timing to assure freshly cooked products are ready for continuous service. Occasional lifting of 26 to 75 pounds. Desired Qualifications Experience: One year of satisfactory food service experience, or an equivalent mix of education and training. Proactive Approach: Ability to anticipate changes in services needs and shifting customer demands. Initiative: Skilled at taking independent action to solve problems before they escalate. Flexibility : Highly adaptable to changing tasks, fast-paced environments, and schedule needs. 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. Required Application Materials Resume Work Hours Monday off, Tuesday through Friday 8:00 a.m. - 4:30 p.m., Saturday and Sunday 8:00 a.m. - 4:30 p.m., alternating weekends off. Building Location SNYDER HALL Website CAREERS.MSU.EDU Summary of Physical Demands Occasional lifting of 26 to 75 pounds. Bidding eligibility ends November 3, 2026 at 11:55 P.M.