Catering Lead Cook

Job Classification

Catering Lead Cook

Working Unit

Three Pillars Catering

Current Concept

(subject to change)

BOH

Status

Probationary Full-Time UnionMay incur lay-offs during University recess periods

FLSA Status

Full-Time, Non-Exempt, Hourly

Starting Rate

$19.48/hr (Union Employees: See Appendix A of Union contract)

Benefits

Benefits Included

Present Schedule

Note that stated hours and days may vary Mandatory overtime, as required, in the Union Contract

Position Summary

Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities.

Job Assignments

High-volume food preparation and cooking, following established recipes and production system.

Maintain production and usage records as required.

Utilizes products (raw and cooked) to minimize food costs.

Some supervisory duties during shifts including coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift.

Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment.

Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge.

Assist with training new hires and student workers as needed.

General cleaning, other food service duties, and projects as requested by management.

Job Requirements

Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sauteing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation.

Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE

Must have excellent customer service skills.

Must be able to demonstrate proficiency in professional knife-handling skills.

Experience in following standardized recipes.

Experience at organizing and maintaining kitchen workstations.

Experience in safe food handling, preventing food-borne illness, and sanitation techniques.

Ability to correctly identify product.

Must be able to prioritize work and execute tasks with speed, efficiency, and accuracy, in a high-volume environment.

Ability to work independently and part of a team to fulfill customer orders.

Must demonstrate excellent customer service.

Must be able to speak, read, and write English, and have accurate math skills.

Must maintain professional appearance, demeanor, and hygiene.

Must have reliable transportation and attendance

Must pass Lead Cook screening test

Work Environment

The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces.

The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, noise as well as extreme temperatures in coolers and freezers.

Work may take place in a refrigerated and temperature-controlled environment.

Physical and Mental Demands

The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.

The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.

While performing the duties of the job, the employee is regularly required to talk and hear.

The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc.

The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.

The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.

Licenses and Certifications

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Application for Position Vacancy form must be submitted THROUGH KRONOS by Midnight:

Employee Name:

Employee Signature:

Date:

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

Requirements