Full Time Union Sr. Food Prep. Specialist - Dining Services

Food Service Manager

Assumes charge of all food preparation for a shift in a dining facility. Works under pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed

Essential Functions:

• Plans for and accomplishes high volume food preparation for the day and week. Effectively plans work flow.
• Responsible for following established recipes.
• Maintains production and usage records as required.
• Checks and maintains quantity and quality of food
• Is the point person for communication with the chef manager regarding pars, recipes, and production progress in the kitchen.
• 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.
• Directs work assignments of staff in the cooks' area. Trains student workers. Coaches and motivates kitchen team.
• 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.
• Follows all BASC policies and procedures, including safety policies.

Education and Training

• High School/GED preferred
• A two-year degree from an accredited institute or community college in a related area preferred and may substitute for two years of experience

Work Experience:

• Minimum 5 years high-volume professional cooking experience required, including:
• Directing work assignments of support staff/students
• 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 technique
• 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.
• Repetitive Motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.

Licensure/Certification:

• Must have, or obtain (within 12 months of hire) ServSafe Certification

Skills/Abilities:

• Able to read and write English.
• Possess basic math skills.
• 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,
• saut, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing,
• cold food production,
• food presentation and garnishing standards.

Work Environment:

Typical Kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects

Brockport Auxiliary Service Corporation