Full Time Union Floater - Dining Services

Food Prep Specialist, Kitchen Helper, and Custodian

Performs work of Food Prep Specialist, Kitchen Helper, and Custodian. Work schedules including days, shifts, and hours are changeable, frequently on short notice, based on the requirements and needs of the unit/operation.

Essential Functions:

• Food Prep Specialist:
• Follows plans for and accomplishes high volume food preparation for the day and week.
• Completes work delegated by the Senior Food Prep Specialist.
• Responsible for following established recipes.
• Maintains production and usage records as required.
• 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 at all times while working in a fast-paced team environment.
• Participates in training and performs other food service duties as requested by management.
• Kitchen Helper:
• Follows established recipes.
• 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.
• Custodian:
• 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.

Minimum Qualifications:

• High school diploma/GED preferred.
• Minimum 3-year relevant experience preferred.
• 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.
• A two-year degree from an accredited institute or community college in a related area may substitute for a year of experience.
• ServSafe Certification preferred. Must have, or obtain (within 12 months of hire) ServSafe Certification.
• 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
• 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.
• Legally eligible to work in the United States.
• 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.
• Ability to do repetitive motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.

Work Environment:

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

On SUNY Brockport campus.

Brockport Auxiliary Services Corporation