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

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time Union Sr. Food Prep. Specialist - Dining Services 100 5110-100 FTU Full-Time Manual Labor Brockport, NY, US 3 days ago Requisition ID: 1177 Salary Range: $18.92 To $22.81 Hourly Position Summary: 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, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing, cold food production, food presentation and garnishing standards. Typical Kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects #J-18808-Ljbffr Brockport Auxiliary Service Corporation