What are the responsibilities and job description for the Corey Union Cook Tier 5 $17.50/hour position at Auxiliary Services Corporation of SUNY Cortland?
Job Details
Description
Monday-Friday 7:00am - 3:30pm 40 hours/week
Qualifications
High School Diploma or equivalent preferred
3 years of professional institutional cooking experience
SevSafe certification preferred – must be obtained within 1 year of hire
Skills
Computing skills to make cash change, take inventory, create # of pieces of a portion by performing adding, subtracting, multiplication and division
Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed
Ability to interact with customers, coworkers and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to organize and plan resources and workload to meet deadlines
Ability to read on a level to comprehend product labels, recipes, ingredients, instructions, procedures and equipment operation manuals. Able to verbally explain multi-step tasks to customers and coworkers
Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with limited daily supervisory direction
Understanding of common kitchen practices such as knife skills and food identification
Physical Requirements
Lift once a day to 10 times a week 100lbs
Stand for entire shift
Work in varying temperatures: outdoors, coolers, freezers and near-heated equipment
Stoop, bend, push, pull throughout the shift
Manipulate small hand tools
Lift 50 lb. occasionally
Duties
Take proper food and equipment temperatures.
Prepares food from scratch on a large scale from a production sheet and standard recipe according to established food preparation procedures. Plans daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking and mixing. Directs and assigns daily tasks to other production employees. Ensures all kitchen procedures for safe food preparation, handling and storage are followed. Reviews and records waste, inventory, production amounts and equipment temperatures. Improvises in production for fillers when the meals served exceed the expected count. Increase and decrease production according to the numbers to be served at a period of time. Ensures all production is ready by mealtime and continues to maintain supply during the service hours. Uses a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, combi, knives and mixer.
Prepare food to brand standards for branded concepts
Review the presentation of all food for taste, appearance, pairing, display, garnish, dishware and serving utensils.
Under the direction of the Executive Chef, assesses recipes for appropriate flavor, texture and appearance and adjusts the recipe if needed. Assists in the ordering of food items need on hand to prepare future meals. Collaborates on the nutritional menu planning.
Keeps work surfaces and equipment clean and clear of debris. Uses commercial strength chemicals to clean, sanitize and polish. Reviews the preparations and serving areas for cleanliness.
Assists in other areas with food preparation duties as needed.
Takes ownership for the workstation utilizing student employee support.
Any duties assigned based on business needs
Description
Monday-Friday 7:00am - 3:30pm 40 hours/week
Qualifications
High School Diploma or equivalent preferred
3 years of professional institutional cooking experience
SevSafe certification preferred – must be obtained within 1 year of hire
Skills
Computing skills to make cash change, take inventory, create # of pieces of a portion by performing adding, subtracting, multiplication and division
Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed
Ability to interact with customers, coworkers and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to organize and plan resources and workload to meet deadlines
Ability to read on a level to comprehend product labels, recipes, ingredients, instructions, procedures and equipment operation manuals. Able to verbally explain multi-step tasks to customers and coworkers
Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with limited daily supervisory direction
Understanding of common kitchen practices such as knife skills and food identification
Physical Requirements
Lift once a day to 10 times a week 100lbs
Stand for entire shift
Work in varying temperatures: outdoors, coolers, freezers and near-heated equipment
Stoop, bend, push, pull throughout the shift
Manipulate small hand tools
Lift 50 lb. occasionally
Duties
Take proper food and equipment temperatures.
Prepares food from scratch on a large scale from a production sheet and standard recipe according to established food preparation procedures. Plans daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking and mixing. Directs and assigns daily tasks to other production employees. Ensures all kitchen procedures for safe food preparation, handling and storage are followed. Reviews and records waste, inventory, production amounts and equipment temperatures. Improvises in production for fillers when the meals served exceed the expected count. Increase and decrease production according to the numbers to be served at a period of time. Ensures all production is ready by mealtime and continues to maintain supply during the service hours. Uses a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, combi, knives and mixer.
Prepare food to brand standards for branded concepts
Review the presentation of all food for taste, appearance, pairing, display, garnish, dishware and serving utensils.
Under the direction of the Executive Chef, assesses recipes for appropriate flavor, texture and appearance and adjusts the recipe if needed. Assists in the ordering of food items need on hand to prepare future meals. Collaborates on the nutritional menu planning.
Keeps work surfaces and equipment clean and clear of debris. Uses commercial strength chemicals to clean, sanitize and polish. Reviews the preparations and serving areas for cleanliness.
Assists in other areas with food preparation duties as needed.
Takes ownership for the workstation utilizing student employee support.
Any duties assigned based on business needs
Salary : $18
