Food Service Worker (equiv. Cook 2)
The Food Service Worker will be a sandwich artist and provide support in all aspects of the kitchen operation, assist the kitchen manager with catering activities, stock the vending machines, and support the operation of the cafe and bistro. Preparation and serving of food for daily dining guests as well as for all catering events.
Assist Chefs and kitchen staff with various tasks as needed, including delivering food to specified locations and setting-up food service tables as needed.
Prepare a variety of foods according to Supervisor's instructions, following approved procedures
Mix ingredients for green salads, vegetable salads, pasta salads as directed by Chefs
Assemble sandwiches, wraps, vegetable and fruit for trays, platters, and boxed lunches
Prepare, assemble, portion and package food items for both serving and vending as directed
Store food in designated containers and storage areas to prevent spoilage
Carry food supplies, equipment, and utensils to and from storage and work areas.
Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.
Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols
Safe food handling practices shall be followed at all times and mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary.
Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner
Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly
Inform Supervisors when supplies are getting low,
Maintain and organize all food logs, event order requests, labels, work order, etc.
Exceptional customer service
Prepare and serve food neatly assisting with serving meals, beverages, and other related duties
Demonstrate a complete understanding of menu items and explain them to guests accurately
Checks menu items and ensures a sufficient supply throughout daily service or event
Use a Point of Sale system/cash register to record the order, compute the amount of the bill, collect payment from guests, and make change
Balance register, accounting for all transactions
Clean and maintain all food preparation and serving areas promoting a clean image to guests
Maintains a professional, clean appearance in a clean uniform
Works with student workers and helpers in a professional manner
Cooperates and communicates with other campus staff and students to promote a positive campus climate
Assist with orientation and training of temporary and new employees as directed.
Perform other duties as assigned.
Knowledge of basic nutrition, food, food preparation, food handling, and sanitation is vital
Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment
Demonstrate expertise as a sandwich artist and salad maker.
Experience in large quantity food preparation and service.
EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:
High school or vocational school graduate or equivalent or working toward diploma.
Good working knowledge and use of the English language
Six months' to one year minimum in food handling
Level 2 - Competent
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Ability to exhibit maturity, good judgment, and flexibility
Level 2 - Competent
Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.
Level 1 Entry
Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to make change and count a cash register drawer
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.
Able to operate kitchen utensils and equipment safely and efficiently.
Able to work in an environment that is subject to temperature changes.
Able to tolerate standing and lifting throughout the work day.
Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.
Must be able to understand the proper use and maintenance of major equipment including stoves, refrigeration, slicer, knives, and dish machine.
Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.
Promptly reports personal injury to Supervisor and seeks first aid as required.
OTHER TRAINING OR CERTIFICATION:
Valid California Driver's License (Required by the first day of service).
California Department of Motor Vehicles printout of the new employee's driving record (Required)
California Food Handler Card
First Aid Certificate must be acquired during the employee's probationary period
Up to 1/3 of the time: lifting up to 35 pounds
1/3 to 2/3 of the time: talking, hearing, using hands to finger, handle, feel or write.
2/3 or more of the time: standing, walking, reaching with hands or arms, tasting or smelling, sight, keying and lifting up to 10 pounds.
Medium: toxic or caustic chemicals, outdoor weather conditions.
Touro College and University System is committed to providing all persons equal opportunity in education and employment, and to ensuring a safe and non-discriminatory educational and work environment in compliance with Title IX of the Higher Education Amendments of 1972 (“Title IX”), Title VI and Title VII of the Civil Rights Act of 1964, the Violence Against Women Act (“VAWA”), the New York State Education Law, and other applicable laws. It is the policy of the College to prohibit unlawful discrimination in employment and in the administration of College programs, services, activities, and admissions on the basis of race, religion, sex, color, national or ethnic origin, age, disability, sexual orientation, gender, pregnancy, veteran status, or any other status protected by law.
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