Cook S06, Cornell Dining - Multiple Positions Available

Cornell University•Ithaca, MI

2d•Onsite

About The Position

Cornell Dining is seeking a Cook S06 to prepare a variety of standard and complex hot and cold food items, including culinary specialties, for various dining operations such as Meal Plan Operations, House Dining, cash sales, catering, and special events. This role may involve working independently or collaborating with kitchen employees and student workers, potentially providing guidance to team members. Daily tasks include direct customer interaction, preparation of diverse hot and cold food items reflecting community diversity and nutritional awareness, scaling and converting recipes, and instructing other staff on preparation standards. The Cook will serve as a role model, participating in unit training on cooking techniques, safety, equipment, and procedures. Responsibilities also include operating and maintaining kitchen equipment, instructing others on its use, and ensuring adherence to sanitary, HACCP, and NY State Health codes. This position is part of the United Auto Workers (UAW) union.

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.
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.
Able to lift 30 lbs. occasionally and up to 50 lbs. (minimal).
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.
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.
Comfortable and able to use kitchen equipment such as slicers, fryers, steamers, ovens, as well as able to learn the utilization of advanced cooking equipment as needed.
Able to demonstrate proficient knife skills (applicable to the position) and successfully complete a cooking demonstration as part of the interview process.
Customer-service driven.
Strong time management skills.
Strong organizational, leadership, and critical thinking skills.
Commitment to learning and instructing others on new and advanced culinary skills and cuisines.
Embrace Cornell Dining’s Code of Professionalism.

Nice To Haves

Additional education and experience preferred.
Global cooking experience.
Higher education food service or production kitchen experience.
ServSafe Certified preferred.

Responsibilities

Prepares a variety of standard and complex hot and cold food items, including culinary specialties, for service in Meal Plan Operations, House Dining, cash, catering and special events.
Interacts directly with customers and/or works in an open kitchen environment visible to customers.
Prepares and oversees 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.
Reads, scales and converts recipes, as well as provides guidance and instruction to other staff to ensure menu offerings are prepared according to menu and recipe standards.
Serves 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.
Operates and maintains a variety of standard and advanced kitchen equipment, as well as instructing others, as needed, on the operation and maintenance of this equipment.
Ensures that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas, including temperatures, safe handling procedures, proper sanitary restraints and uniforms.