Full Time Union Floater - Dining Services
Brockport Auxiliary Service Corp · Brockport, NY, US
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About the Role
This role performs duties of a Food Prep Specialist, Kitchen Helper, and Custodian. Work schedules are subject to frequent changes on short notice based on operational needs.
Responsibilities
- Follows plans for and accomplishes high volume food preparation.
- Completes work delegated by the Senior Food Prep Specialist.
- Follows established recipes.
- Maintains production and usage records.
- 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 in a fast-paced team environment.
- Participates in training and performs other food service duties as requested by management.
- 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.
- 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.
Requirements
- Any combination of education and experience that demonstrates an ability to do the job will be considered.
- 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.
- Legally eligible to work in the United States.
Skills
- 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
- 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.
- An understanding of storage, sanitation and safety procedures
- Able to read and write English.
- Possess basic math skills.
Location
- On SUNY Brockport campus
Work Type
- Full-time
Experience Level
- Minimum 3-year relevant experience preferred
- A two-year degree from an accredited institute or community college in a related area may substitute for a year of experience
Education Level
- High school diploma/GED preferred
- ServSafe Certification preferred
- Must have, or obtain (within 12 months of hire) ServSafe Certification
- A two-year degree from an accredited institute or community college in a related area may substitute for a year of experience
About the Company
- Work schedules including days, shifts, and hours are changeable, frequently on short notice, based on the requirements and needs of the unit/operation.