Skidmore College
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for fundamental cooking techniques (e.g. knife skills, sauteing, braising, cooking, grilling,etc.) and familiar with use of kitchen equipment
Responsible for the proper utilization of all kitchen equipment, including the setup, breakdown, safety and sanitation, and proper storage
Collaborate with Executive Chef/kitchen management to organize and prioritize production for weekly cycle menu
Cook any items that appear on the menu, either preparing personally, directing or demonstrating the procedure for a cook/short order/student employees
Assist Executive Chef/kitchen management/supervisor in establishing preparation and presentation standards for stations, maintain standards by personally preparing or by directing appropriate assigned staff, ensure food quality and freshness by utilizing just-iri-time preparation techniques
Assist Executive Chef/kitchen management/supervisor by recording quantities produced, tracking leftovers, and ensuring yield accuracies of recipes
Confer with Executive Chef/kitchen management to prep foods that can be accomplished without sacrificing the nutritional value of the food
Effectively communicate with other employees all information necessary to ensure efficient work flow and timely service to customers Oversee and assist in the cleaning and sanitation of assigned station
Clean and organize refrigerators, freezers and all equipment in work stations
Maintain quality standards established by management regarding appearance, temperature, texturetasteand presentation of all products
Ensure that all food is properly prepared, served, and stored in refrigerator and freezer in accordance with New York State Health codes
Confer with Executive Chef/kitchen management/supervisor to ensure food stocks, including leftovers are utilized efficiently and spoilage/waste is minimized
Confer with Supervisor as to extra duties in cleaning and food preparation
Assist in development and testing of new recipes
When given tested recipes, follow recipe as given
Assist in special events/catering events when assigned
Perform all duties regarding cleaning or food preparation as assigned by Supervisor
Demonstrate knowledge and proficiency in the preparation and set up of special diet request
Ability to write routine notes and supply requests; ability to speak and listen effectively and professionally with supervisors, customers, and employees of the College.
Establish and maintain a high level of customer service
Participate in culinary events in-house and in other locations as assigned
Frequent check and record temperatures of food throughout the day in accordance with Dining ' Services policies and New York State Board of Health Policies
Maintain an interest in learning new ideas and attend formal training as required
Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College
Maintain an appropriate image and dress
Establish and maintain a high level of customer service
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE High School diploma or general education degree (GED); and five years related experience and/or training in cooking-related skills; or equivalent combination. Associate degree in culinary arts preferred.
LANGUAGE SKILLS Ability to read and interpret documents such as recipes, safety rules, operating and procedure manuals.
MATHEMATICAL SKILLS Ability to add, subtract, divide, and multiply in culinary weights and measurements.
REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions.
CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe/HACCP Certified within one year of employment from classification date.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance.
Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud.
Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SOS)
College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency
May be required to attend employer-sponsored classes or seminars aimed at improving skills
May be required to work overtime or weekends with minimal notice
Understand and comply with New York State Health Codes in performance of duties
Academic Schedule
Saturday 11:00am -7:30pm
Sunday 12:00pm-8:30pm
Monday 12:00pm -8:30pm
Tuesday 10:00am -6:30pm
Wednesday 10:00am-6:30pm
Thursday off
Friday off
Pay rate $24.53 per hour
Required documents needed to apply
On-line application
Cover Letter
Resume
List of Three References
EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.
Employment at Skidmore College is contingent upon an acceptable post-offer background check result.
CREATIVE THOUGHTMATTERS. #J-18808-Ljbffr
Responsible for fundamental cooking techniques (e.g. knife skills, sauteing, braising, cooking, grilling,etc.) and familiar with use of kitchen equipment
Responsible for the proper utilization of all kitchen equipment, including the setup, breakdown, safety and sanitation, and proper storage
Collaborate with Executive Chef/kitchen management to organize and prioritize production for weekly cycle menu
Cook any items that appear on the menu, either preparing personally, directing or demonstrating the procedure for a cook/short order/student employees
Assist Executive Chef/kitchen management/supervisor in establishing preparation and presentation standards for stations, maintain standards by personally preparing or by directing appropriate assigned staff, ensure food quality and freshness by utilizing just-iri-time preparation techniques
Assist Executive Chef/kitchen management/supervisor by recording quantities produced, tracking leftovers, and ensuring yield accuracies of recipes
Confer with Executive Chef/kitchen management to prep foods that can be accomplished without sacrificing the nutritional value of the food
Effectively communicate with other employees all information necessary to ensure efficient work flow and timely service to customers Oversee and assist in the cleaning and sanitation of assigned station
Clean and organize refrigerators, freezers and all equipment in work stations
Maintain quality standards established by management regarding appearance, temperature, texturetasteand presentation of all products
Ensure that all food is properly prepared, served, and stored in refrigerator and freezer in accordance with New York State Health codes
Confer with Executive Chef/kitchen management/supervisor to ensure food stocks, including leftovers are utilized efficiently and spoilage/waste is minimized
Confer with Supervisor as to extra duties in cleaning and food preparation
Assist in development and testing of new recipes
When given tested recipes, follow recipe as given
Assist in special events/catering events when assigned
Perform all duties regarding cleaning or food preparation as assigned by Supervisor
Demonstrate knowledge and proficiency in the preparation and set up of special diet request
Ability to write routine notes and supply requests; ability to speak and listen effectively and professionally with supervisors, customers, and employees of the College.
Establish and maintain a high level of customer service
Participate in culinary events in-house and in other locations as assigned
Frequent check and record temperatures of food throughout the day in accordance with Dining ' Services policies and New York State Board of Health Policies
Maintain an interest in learning new ideas and attend formal training as required
Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College
Maintain an appropriate image and dress
Establish and maintain a high level of customer service
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE High School diploma or general education degree (GED); and five years related experience and/or training in cooking-related skills; or equivalent combination. Associate degree in culinary arts preferred.
LANGUAGE SKILLS Ability to read and interpret documents such as recipes, safety rules, operating and procedure manuals.
MATHEMATICAL SKILLS Ability to add, subtract, divide, and multiply in culinary weights and measurements.
REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions.
CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe/HACCP Certified within one year of employment from classification date.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance.
Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud.
Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SOS)
College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency
May be required to attend employer-sponsored classes or seminars aimed at improving skills
May be required to work overtime or weekends with minimal notice
Understand and comply with New York State Health Codes in performance of duties
Academic Schedule
Saturday 11:00am -7:30pm
Sunday 12:00pm-8:30pm
Monday 12:00pm -8:30pm
Tuesday 10:00am -6:30pm
Wednesday 10:00am-6:30pm
Thursday off
Friday off
Pay rate $24.53 per hour
Required documents needed to apply
On-line application
Cover Letter
Resume
List of Three References
EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.
Employment at Skidmore College is contingent upon an acceptable post-offer background check result.
CREATIVE THOUGHTMATTERS. #J-18808-Ljbffr