Broadview at Purchase College
Position Title: Part-Time Line Cook
Department: F&B
Exempt Status: Non-Exempt
Supervisor: Executive Chef, Sous Chefs
At A Glance:
We are looking for a line cook with 4 years’ experience in a restaurant, private club, or hotel kitchen (healthcare kitchen experience is a plus). Knowledge of grilling and sautéing is required. The right candidate will be positive, attentive, focused, and enjoy working in a team atmosphere. The ability to work, organized and structured is vital.
Part time hours are 3pm to 8pm when scheduled Monday to Saturday. Sunday hours are 8am to 4pm. No late nights and we offer schedule flexibility to enhance your quality of life!
Starting salary: $20.50 to $22.50 20-25 hours available
GENERAL SUMMARY:
A unique opportunity exists to join a team in creating a vibrant senior learning community on the campus of Purchase College, State University of New York. The residents of this university-based retirement community will be able to enjoy the many amenities of the college including the renowned Neuberger Museum of Art, the Performing Arts Center, the academic and athletic facilities, and the park-like campus. They will be able to enjoy all these benefits while living in a village designed specifically for their interests and needs. As part of the Purchase College community, Broadview residents will enjoy both formal and informal programming and collaborative opportunities designed to promote intergenerational engagement with members of the college community, ranging from classes and mentoring to providing employment opportunities for students. Broadview will offer the full continuum of services, inclusive of Independent Living, Assisted Living, Enhanced Assisted Living, and Memory Care. The community is slated to open to residents in the 3rd quarter of 2023.
INCLUSIVE AND COLLABORATIVE CULTURE:
We are dedicated to promoting diversity, equity, and inclusion. Diversity is the commitment to a community of equity and access through the acceptance of all aspects of human difference. This includes but is not limited to age, disability, race, ethnicity, gender, gender expression and identity, language heritage, national origin, sexual orientation, religion, socioeconomic statues, status as a veteran and worldview. Broadview at Purchase College is proud to be SAGE CARE certified, and all employees will be provided SAGE CARE training. Broadview at Purchase College is committed to integrating various cultural and social perspectives to engender excellence and to creating a collaborative culture in order to provide exceptional experience for every employee and resident.
POSITION SUMMARY:
Under the direction of the Executive Chef and Executive Sous Chef, The Line cook will:
Set up and stock food items and other necessary supplies required for their designated station.
Prepares food items by cutting, chopping, pureeing, mixing, and preparing sauces and soups.
Prepare cold appetizers, salads, sandwiches, and cold food displays
Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.
Cleans and sanitizes cooking surfaces at the beginning and end of the shift.
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This is a part-time position with shifts to be determined; and requires day, evening, weekend and / or holiday flexibility.
ESSENTIAL JOB FUNCTIONS:
1. Successful Communication and Teamwork skills
2. Employs a variety of cooking techniques and styles.
3. Knowledge of ethnic and regional styles of cooking
4. Demonstrated experience with Meat, fish, seafood, vegetable, and poultry fabrication.
5. Ability to multitask and work in a variety of stations and areas.
6. Ability to work under pressure in a fast paced and time sensitive environment in a calm professional manner.
7. Sensitive to specific dietary needs and requests
8. Ability to follow standardized recipes consistently.
9. Ability to take initiative, be pro-active and focused on quality and excellence.
GENERAL JOB FUNCTIONS:
1. The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice the LCS Hospitality Promises™ in all interactions with residents, fellow employees, and guests:
- We greet you warmly, by name and with a smile.
- We treat everyone with courteous respect.
- We anticipate your needs and act accordingly.
- We listen and respond enthusiastically in a timely manner.
- We hold ourselves and one another accountable.
- We make you feel important.
- We embrace and value our differences.
- We ask, “Is there anything else I can do for you?”
- We maintain high levels of professionalism, both in conduct and appearance, at all times.
- We pay attention to detail.
Duties include but are not limited to:
- Assuring their station is set for both morning and evening services.
- Reviewing and following assigned production lists.
- Ensure each dish that is served is of the highest standard and quality.
- Ensure that all products are properly rotated, labeled, dated, and stored correctly.
- Following all proper procedures for cooling, re-heating, and cooking to proper temperatures.
- Maintaining responsibility for their work area – but also understanding that together everyone is responsible for the entire cleanliness and orderliness of the entire back of the house operation.
- The hourly rate for this opportunity is from $20.50 to 22.50 based on experience.
EXPERIENCE & EDUCATION REQUIREMENTS:
- Formal Culinary education and equivalent training
- Preference given to candidates with multi-unit operations and or equivalent dining styles.
- 4 years of consistent prior working experience
- A demonstrated passion for our mission, principles, quality, and hospitality
QUALIFICATIONS:
- The ability to speak, read and comprehend the English language.
- Must be artistically creative, motivational, and energetic with a passion for serving others.
- Must possess patience and sensitivity to others’ needs; ability to work with community groups; willingness to work beyond normal working hours.
PHSYICAL REQUIREMENTS:
Physical activities of the position:
- Lifts and carries up to 50 lbs.
- Pushes and pulls up to 50 lbs.
- Climbs, reaches, bends and twists occasionally
- Reaches, bends and twists occasionally
- Sits, stands, and walks frequently
- Ability to work in both cold and heated kitchen environments.
SENSORY/COGNITIVE REQUIREMENTS:
This list is not to be inclusive, rather exemplary of times of sensory/cognitive activities involved in performance of job functions.
Recognition/vision and mental processing
- Routinely process written information as in policies and procedures, posted notices, instruction materials, regulations, etc.
- Routinely complete forms and other written documentation.
- Routinely observe resident actions, gestures, and facial expressions.
Hearing
- Routinely recognizes auditory call signals, emergency alarms, wander monitoring system signals, soft voices of the elderly and verbal communication within the workplace.
Smell
- Routinely observes odors relevant to resident medical and personal care conditions, and those undesirable in the environment.
Verbal communication
- Routinely interacts with individuals highly dependent on vocal communication – residents, family members, vendors, and co-workers – in circumstances requiring audible and intelligible vocalizations.
PROFESSIONAL BEHAVIOR REQUIREMENTS:
This list is not to be inclusive, rather exemplary of times of emotional and behavioral activities involved in performance of job functions.
- Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured.
- Routinely called upon to control own emotions and behaviors so as to protect residents’ rights and to respond professionally with respect and dignity.
ENVIRONMENTAL/OCCUPATIONAL EXPOSURES:
This list is not to be inclusive, rather exemplary of times of environmental/occupational exposures involved in performance of job functions.
- Individuals must be able to use protective equipment and take proper precautions and emergency measures.
