Kitchen Worker, Part-Time

Vassar College•Poughkeepsie, NY

9d•$21

About The Position

The Kitchen Worker provides operational support for a high-volume operation while ensuring proper sanitation, efficient practices, and compliance with food handling standards. The Kitchen Worker provides a wide range of support including, but not limited to food preparation, dish and ware washing, maintaining cleanliness and trash removal, serving food, and stocking as necessary. This position is part of the success of the food service program serving food through dining halls, cafes, catering, and a food truck. The Kitchen Worker follows Health Department regulations and expectations of Vassar College with regards to food quality, safety, preparation, presentation, and audit compliance.

Requirements

Ability to lift heavy objects up to 50 pounds and frequently lift and push, pull or carry up to 30 pounds. Team lift anything greater than 50 pounds.
Ability to stand and walk for the duration of a shift using repetitive motion with your upper body to complete tasks.
Communicate effectively in English including understanding speaking, reading and writing.
Remain within work deployment for the duration of a shift except for scheduled breaks and meal periods.
Demonstrated ability to work collaboratively with staff, students/customers, and management.
Serve customers in an efficient and friendly manner while resolving any potential issues, remaining flexible to last minute adjustments, and/or by promptly reporting issues to management.
Must help ensure success of the dining program by following Health Department regulations and food safety standards as laid out by Vassar and Vassar’s food contract management company.
Use necessary protective equipment per guidelines from Vassar and Vassar’s food contract management company.
Properly direct and refer questions as it relates to HACCP principles in the field of sanitation and cooking, and allergen and celiac disease.

Nice To Haves

1 year of professional food service experience in a high-volume food service environment.
Certification in the National Restaurant Association’s ServSafe course for food safety.
Willingness to work overtime when available, as assigned according to seniority guidelines.

Responsibilities

As directed by the management team, complete tasks that contribute to the Dining Services daily operation.
Perform quality work and meet deadlines for meals as assigned by the culinary and management teams.
Assemble salads and sandwiches using pre-cooked or ready-to-eat ingredients, prepare protein-based salads such as tuna salad, and chop, organize, and prepare ingredients to be used for service or for the overall food production effort.
Properly and safely use various knives to cut and prepare food ingredients with precision and efficiency
Serve food according to food safety guidelines and monitor for freshness and quality.
Understanding of FIFO principles with daily rotation of stock and properly date/label products stored in coolers, dry storage, or kitchen areas in proper storage containers.
Capacity to operate all of the stations and platforms throughout the dining operation within classification.
As the runner, gather ingredients and ice from coolers, freezers and stock rooms for efficient food production and service.
Throughout the duration of a shift, at the conclusion of a shift, and in preparation for service the next day, ensure kitchen surfaces including floors as well as equipment, pots, pans and utensils dishes, and flatware are maintained, cleaned, sanitized, and organized appropriately to expected standards.
Responsible for the proper use of the dish room equipment using water softener and dish washing chemical disbursement to clean, scrape, wash, and stack dishes, utensils, and cooking equipment.
Execute utility functions such as, but not limited to sweeping, mopping, cleaning up spills, trash removal, compostable collection, breaking down boxes, proper collection of recyclables including cardboard, and cleaning and sanitizing carts and trash receptacles and trash collection areas as needed.
Clean and sanitize stations, tables, and counters throughout the operation.
Restock dishes, flatware, pots, pans, cups, glasses and utensils.
Refill napkin baskets, condiments, and salt/pepper shakers as needed.
Make coffee and refill milks, sweeteners, juices, soda, C02, and ensure the beverage areas remain clean and sanitary.
Restock open air coolers and serving areas with product, fruit, and other items as needed.
Assist with putting chairs on tables at the end of the night.
Operate and safely use equipment necessary for the job including dish room equipment, assigned kitchen equipment and elevators.