Full Time Union Floater - Dining Services

a12ee16c-f4ba-4e8e-9256-3cfa09412851

Essential Functions:

Performs essential functions listed in the job descriptions 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 Specialist.
Responsible for following established recipes.
Maintains production and usage records as required.
Checks and maintains quantity and quality of food
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.
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 working in a 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, microwave, digital food monitoring system, 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 supplies and orders appropriate replacements
Reports shortages
Arranges furniture
Sanitizes facilities
Directs and trains student employees
Launders aprons, uniforms, linens, sheets, etc.
Maintains cleaning supply storage area
Follows all BASC policies and procedures, including safety policies.

Minimum Qualifications:

A two-year degree from an accredited institute or community college in a related area may substitute for a year of experience
ServSafe Certification preferred. Must have, or obtain (within 12 months of hire) ServSafe Certification
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.
Demonstrated dependability, punctuality, neatness and personal hygiene.
Demonstrated ability to work well with others.

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.
Ability to do repetitive motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.

Work Environment:

Typical kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects.
On SUNY Brockport campus.