Competitive wages!
ALSO Looking for Part Time Barista help with expierence for our Cafe on Campus where we proudly brew Starbucks.
Dependable individuals who enjoy food service, a college environment, and delivering outstanding customer service Apply at basc1.org/jobs
https://basc1.org/work/general-employment
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. EOE
Position Summary:
Performs work of Food Prep Specialist, Kitchen Helper and Custodian. Work schedules incliding days, shifts and hours are changeable, frequently on short notice, based on the requirements and needs of the unit/operation.
Essential Functions:
Performs essential functions listed in the job descritption for Food Prep Specialist, Kitchen Helper and Custodian, Including:
Food Prep Specialist:
- Follows plans for and accomplishes high volume food preparation for the day and week. Completes work delegated by the Senior Food Prep Sepcialist or Supervisor.
- Responsible for following established recipes.
- Maintains production and usage records as required.
- Maintains high sanitary, hygienic and safety standards and conditions, adhering to HACCP and NYS department of Health guidelines. Assures cleanliness and maintenance of the kitchen and equipment.
- Checks and maintains quanitity and quality of food.
- Assists in directing work assignments of staff in the cooks' area. Trains student workers. Helps to coach and motivates student workers in the kitchen.
- Performs general cleaning, stocking and recordkeeping.
- Demonstrates excellent customer service at all times while workin in the fast-paced team environment.
- Participates in training and performs other food service duties as requested by management.
Kitchen Helper:
- Follows established recipes.
- Under direction, prepares cold foods, assembles and cooks pizzas, pasta, paninis and other similar foods.
- Uses slicer, deep fryer, turbo chef, micorwave, digital food monitoring systems, espresso machine and other similar equipment.
- Washes dishes, pots and pans. Stacks dishes, glasses and silverware.
- Removes trash. Cleans and straightens dining room.
- Sets up and maintains food items; checks appropriate temperatures, takes corrective action when necessary.
- Serves as cashier, host/hostess, and server. Interprets menus to customers.
Custodian:
- Cleans appropriate areas and equipment (i.e., sweeps, vacuums, mops, waxes, etc.)
- Empties waste receptacles
- Keeps inventory of cleaning material and supples and orders apprioprate replacements
- Reprots shortages
- Arranges furniture
- Sanitizes facilities
- Directs and trains student employees
- Launders aprons, uniforms, linens, sheets, etc
- Maintains cleaning supply storage area
Education and Training:
Work Experience:
- High-volume professional cooking experience requires, including:
- Following and extending standardized recipes
- Organizing and maintaining kitchen work stations
- Maintaining production and usage records
- Safe food handling, preventing food-borne illness, and sanitation techniques
- A degree or certificate from an accredited institute or community college in a related area may substitiute for work experience
- Any combination of education and experience that demonstrates an ability to fo the job will be considered.
Physical Demands:
- Position is very physicallly active.
- Must be able to lift/move 30lbs. 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, practicial cooking rest demostrating knowledge of:
- proficiency in professional knife-handling skills with ability to cut/trim various meats/poultry/fish
- thickening techniques, soups and sauce classification and production
- saute, 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/hot, flame, chemicals, knives/sharp objects