Job description

Job perks include: health insurance (FT only), 401(k) (FT only), free meal with every shift, free on-campus parking, 20% discount at Barnes & Noble store on campus, paid time off, rewards and recognition programs, Employee Assistance Program, flexible schedules, uniform allowance, opportunity for winter break and summers off (follows academic calendar), paid-training and promotion opportunities, and other voluntary benefits.

Competitive wages + stay bonus!

Apply at: basc1.org/jobs

Position Summary:

Assumes charge of all food preparation for a shift in a dining facility. Works under pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed.

Essential Functions:

• Plans for and accomplishes high volume food preparation for the day and week. Effectively plans work flow.
• Responsible for following established recipes.
• Maintains production and usage records as required.
• Checks and maintains quantity and quality of food
• Is the point person for communication with the chef manager regarding pars, recipes, and production progress in the kitchen.
• Maintains high sanitary, hygienic, and safety standards and conditions, adhering to HACCP and NYS Department of Health guidelines. Assures cleanliness and maintenance of kitchen and equipment.
• Directs work assignments of staff in the cooks’ area. Trains student workers. Coaches and motivates kitchen team.
• Performs general cleaning, stocking and recordkeeping.
• Demonstrates excellent customer service at all times while working in a fast-paced team environment.
• Participates in training and performs other food service duties as requested by management.

Education and Training

• High School/GED
• A two-year degree from an accredited institute or community college in a related area preferred and may substitute for two years of experience

Work Experience:

· Minimum 5 years high-volume professional cooking experience required, including:

o Directing work assignments of support staff/students

o Following and extending standardized recipes

o Organizing and maintaining kitchen work stations

o Maintaining production and usage records

o Safe food handling, preventing food-borne illness, and sanitation techniques

· Any combination of education and experience that demonstrates an ability to do the job will be considered.

Physical Demands:

• Position is very physically active.
• Must be able to lift/move 30 lbs. on a regular basis
• Ability to stand (all day if necessary), walk, bend, kneel, crouch, twist and reach as the job requires.
• Repetitive Motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.

Licensure/Certification:

• Must have, or obtain (within 12 months of hire) ServSafe Certification

Skills/Abilities:

• Able to read and write English.
• Possess basic math skills.
• Able to pass hands-on, practical cooking test demonstrating knowledge of:
• proficiency in professional knife-handling skills with ability to cut/trim various meats/poultry/fish
• thickening techniques, soup and sauce classification and production,
• sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing,
• cold food production,
• food presentation and garnishing standards.

Work Environment:

Typical Kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects

Apply online to: basc1.org/jobs
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Work Location:

• One location

Work Remotely

• No

Job Type: Full-time

Pay: $16.44 - $19.67 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Weekend availability

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Weekend availability

Education:

• High school or equivalent (Preferred)

Work Location: One location

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