Cook S06, Cornell Dining - Multiple Positions Available

Cornell University

2d • Onsite

About The Position

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad. As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer-service mindset, and an emphasis on training, education, professional development and career path opportunities for our entire organization. With support of a Chef, the SO-06 Cook prepares a variety of standard and complex hot and cold food items including culinary specialties as assigned by management, for service in Meal Plan Operations, House Dining, cash, catering and special events .This position can operate independently or, at the direction of management, collaborates with kitchen employees and student workers and at times may provide guidance and direction to other culinary team members. Likely daily tasks include: Interacting directly with customers, and/or work in an open kitchen environment visible to customers. Prepare and oversee the preparation of a wide variety of hot and cold food items including menus and cuisines inclusive of our diverse community while incorporating a nutritional awareness. Read, scale and convert recipes, as well as provide guidance and instruction to other staff to ensure menu offerings are prepared according to menu and recipe standards. Serve as a role model for other staff members by mentoring and participating in unit training around different cooking techniques and methods, and other essential safety, equipment, and procedural trainings Operating and maintaining a variety of standard and advanced kitchen equipment, as well as instructing others, as needed, on the operation and maintenance of this equipment Ensuring that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas including, but not limited to, temperatures, safe handling procedures, proper sanitary restraints and uniforms Posting is for multiple positions across Dining with various schedules. Applications will be reviewed on a rolling basis. Location and schedule assignments will be based on business needs. Position may require regular evening, weekend, and holiday hours. Daily tasks, locations and schedules may be subject to change including the potential for seasonal lay-offs. A successful SO-06 Cook will be customer-service driven and demonstrate strong time management as well as strong organizational, leadership, and critical thinking skills. Additionally, this role should have a commitment to learning and instructing others on new and advanced culinary skills and cuisines as well as embrace Cornell Dining’s Code of Professionalism to ensure we achieve Cornell Dining’s overarching mission. This is position is part of the United Auto Workers (UAW) union. The current rate of pay is listed in the collective bargaining agreement here: https://hr.cornell.edu/sites/default/files/2023-04/uaw.pdf and starts at $25.74/hour.

Requirements

• High school diploma or equivalent and at least 4 years of relevant experience related to food preparation or an equivalent combination of experience and education.
• Must have increased knowledge of proper sanitation and HACCP procedures, food cooking processes and techniques (e.g. grilling, frying, roasting, sautéing, broiling, baking, steaming and brazing) as well as tools and equipment.
• Basic skills in English including reading, writing, math and verbal articulation.
• Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal).
• Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing.
• Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold heat, steam, smoke, slippery floors, and food waste areas.
• Must be comfortable and able to use kitchen equipment such as slicers, fryers, steamers, ovens, as well as be able to learn the utilization of advanced cooking equipment as needed.
• Must be able to demonstrate proficient knife skills (applicable to the position) and successfully complete a cooking demonstration as part of the interview process.

Nice To Haves

• Additional education and experience preferred including global cooking experience, higher education food service or production kitchen experience.
• ServSafe Certified preferred.

Responsibilities

• Interacting directly with customers, and/or work in an open kitchen environment visible to customers.
• Prepare and oversee the preparation of a wide variety of hot and cold food items including menus and cuisines inclusive of our diverse community while incorporating a nutritional awareness.
• Read, scale and convert recipes, as well as provide guidance and instruction to other staff to ensure menu offerings are prepared according to menu and recipe standards.
• Serve as a role model for other staff members by mentoring and participating in unit training around different cooking techniques and methods, and other essential safety, equipment, and procedural trainings
• Operating and maintaining a variety of standard and advanced kitchen equipment, as well as instructing others, as needed, on the operation and maintenance of this equipment
• Ensuring that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas including, but not limited to, temperatures, safe handling procedures, proper sanitary restraints and uniforms

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED