Assistant Cook, Keystone Dining Room, 180-Day Calendar

Pennsylvania College of Technology•Williamsport, PA

47d•$17

About The Position

This position assists the Head Cook and/or Dining Service Manager with the preparation of food/menu items, complying with all safety and sanitation procedures relevant to the food service industry and as specified by the Dining Service department. This person will contribute to a positive dining experience and will play an important role in maintaining high standards of service, customer satisfaction, and dining unit efficiency. Schedule : Monday through Friday, 6:30 a.m. to 2:30 pm

Requirements

High School Diploma or GED OR equivalent.
ServSafe Certification. Required
Two (2) years' experience in food preparation, preferably in an institutional setting OR equivalent combination of one-year related experience and one year training.
Ability to read, write, and perform basic math.
Ability to communicate effectively and perform tasks following written and/or verbal instructions.
Ability to conform to prevailing conditions (i.e.: staffing), which may vary from day to day.
Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures.
Ability to coordinate workload.
Familiarity with foundations and principles of food preparation
Must possess ServSafe or Food Handlers Certificate or willingness and ability to acquire within 6 months of employment.
Ability to convert recipes and/or measurements efficiently.
Ability to maintain high quality products during batch cooking.
Familiarity with Made to Order stations.
Familiarity of allergens and preparing allergen free menus with direction from Head Cook and/or Supervisor.
Neat and clean grooming and hygiene habits.
Ability to lift items up to approximately 50 lbs. (e.g., cases of food, produce, meat, etc.) utilizing proper lifting techniques.
Ability to walk/stand for long periods of time.
Exposure to high temperatures/noise and the ability to work in areas with variations in temperatures (freezers, walk-in coolers, high temperature equipment, etc.)
Pushing and/or pulling a kitchen cart weighing 70 lbs. not to exceed 200 lbs. when fully loaded.

Nice To Haves

Experience in coordinating and directing food production employee activities.

Responsibilities

Follow menu cycle without exception unless authorized by management to deviate.
In the absence of the Head Cook, prepare and serve food per menu/production records and/or Director(s).
Cook and serve food quickly, maintaining a quality finished product
Assure use of standardized recipes by food service staff and assist/monitor food production employees.
Advise the supervisor and/or Head Cook of any reduction in quality of purchased products
Inspect food lines prior to service and throughout shift.
Comply with all safety and sanitation procedures in performance of duties.
Perform general housekeeping functions including cleaning and sanitizing of food preparation areas and equipment, washing pots/pans, and assisting in the dishroom.
Assist the Head Cook with ordering perishable items for daily use
Will be required to work snow closure days that may fall on scheduled work days.
Assist in maintaining a safe work environment to prevent accidents in the dining unit/kitchen (e.g. proper knife use, wearing PPE, cleaning floors and work surfaces, etc.).
Monitor the use of secured areas (i.e. storage areas, alarmed doors, etc.)
Recommend new menu items for use in the menu cycles and/or daily specials.
Assist the supervisor and Head Cook with operating and production paperwork, as necessary.
Assist with training of new kitchen employees, if required by Head Cook and/or Supervisor
Communicate with weekend management team to coordinate the use of available food and supplies.