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Culinary Professional I


Performs skilled tasks in hot food preparation to provide a variety of food outlet options to students, faculty, and general public using standardized tested recipes, techniques and knowledge of food preparation and kitchen procedures.  Maintains quality and quantity control related to all elements associated with hot foods, bakery, and salad preparation.  Duties include cleaning and sanitizing work and storage areas and equipment as needed. Performs basic and intermediate culinary tasks as assigned, including but not limited to grill and prep cooking, sandwich/salad bar and pizza station prep, wiping, restocking and cleaning all 3 areas as well as occasional dishwashing and light custodial duties. Individual may also work as a catering assistant, preparing, setting up and/or delivering/serving catering functions.  Position will be responsible for assisting guests in determining if allergens or other ingredients of concern are in a particular dish (to assist with dietary needs such as gluten free, lactose free, etc) through either inspecting contents information or asking supervisors for assistance.  Assist in set up, tear down and maintaining of all catering functions, when required. Has the ability to work an irregular work schedule including weekends and holidays, when needed. Performs other related duties as assigned. Must be able to work flexible hours. ServSafe Certified within 1 year of employment


  • Prior related work experience in a high volume food service establishment or institution, or an equivalent combination of experience and education sufficient to demonstrate the ability to perform the job.


  • Knowledge of standard cooking measures and equivalencies
  • Ability to work efficiently during intense peak production hours
  • Ability to work a flexible schedule.
  • Must be able to perform constant physical activity:  move up to 50lbs from floor level to 40 inch table height on a regular basis; stand on a continuous basis for extended periods of time; perform duties with repetitive motion of wrists, arms, and shoulders; and be exposed to hot temperatures, cleaning products soaps and sanitizers


  • ServSafe Certified

For full consideration application materials must be complete.  Please include a cover letter addressing qualifications, a resume and contact information for 3 professional references

Applications received by October 18th will be guaranteed full review and consideration.  Applications received after that date may be considered until an adequate applicant pool has been established.

Any offer of employment is contingent upon a satisfactory criminal background check. 

Montana Tech is committed to providing a working and learning environment free from discrimination. As such, the University does not discriminate in the admission, access to or conduct of its educational programs and activities nor in its employment policies and practices on the basis of race, color, religion, national origin, ethnicity, creed, service in the uniformed services (as defined in state and federal law), veteran status, gender, age, political beliefs, marital or family status, pregnancy, physical or mental disability, genetic information, gender identity, gender expression, or sexual orientation or preference. In support of the University’s mission to be inclusive and diverse, applications from qualified minorities, women, veterans and persons with disabilities are highly encouraged. Montana Tech makes accommodation for any known disability that may interfere with an applicant’s ability to compete in the hiring process or an employee’s ability to perform the duties of the job. In compliance with the Montana Veteran’s Employment Preference Act, Montana Tech provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans.  To claim veteran’s preference please complete the employment (veteran’s) preference form located on the employment page and email to  You must include the job title of the position in which you are applying.

To request an accommodation, contact Cathy Isakson 406-496-4380;


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