COOK II - CAMPUS CENTER DINING HALL

Ithaca College•Town of Ithaca, NY

2d•Onsite

About The Position

The Cook II will be responsible to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner and special/catered events. The Cook II is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling and sanitation procedures.

Requirements

High school diploma and 2+ years of applicable experience related to food preparation in a restaurant or other relevant establishment, or equivalent combination of education and experience.
Working knowledge of food preparation and cooking processes (e.g., roasting, steaming, frying, sautéing, baking, broiling, grilling, braising) and equipment.
Food handling and food safety skills and allergen knowledge.
Ability to adhere to all food preparation and service standards set by Ithaca College Dining Services staff is required.
Capacity to read and follow written and electronic recipes while supervised.
Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Demonstrate proficient knife skills and complete a cooking demonstration as part of interview process.

Nice To Haves

Additional education and experience including collegiate/university food service.
Understanding of HACCP procedures.
ServSafe Certification.

Responsibilities

Responsible for learning and adhering to all food preparation guidelines as established by the culinary leadership team for Ithaca College Dining Services.
Prepare food independently in accordance with current applicable federal, state and cultural standards, as well as guidelines and regulations to ensure high-quality food service is provided.
Ensure that the dining hall kitchen and each individual workstation is set up for every meal with all needed ingredients and equipment.
Safely utilize and operate a variety of utensils including knives & equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production.
Work with operational and culinary staff to requisition product, supplies and equipment.
Clean and sanitize all work stations and equipment and follow all Ithaca College and other relevant regulatory rules and procedures.
Attend all required training sessions including allergy, foodborne illness, and safety training.
Develop and demonstrate a multicultural awareness and contribute to cultivating an inclusive, diverse and respectful Ithaca College community. Demonstrate civil and inclusive behavior when interacting with staff, faculty, students and visitors to the College. Promote a flexible, collaborative and inclusive work and living environment and engage in educational opportunities to increase awareness and understanding of diversity and inclusion.