SEIU Salad/Sandwich Maker

University of Rochester•Rochester, NY

1d•$18 - $24•Onsite

About The Position

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Requirements

Ability to read and write English and understand and follow oral and written instructions plus 6 months experience in a commercial food service; or an equivalent combination of education and experience.
Ability to lift items weighing approximately 40-50 pounds.

Responsibilities

Prepares and mixes ingredients for making a variety of sandwiches; makes sandwiches as ordered.
Cleans, prepares and mixes various ingredients according to computer-generated recipes to be used in salads, fruit cocktails, salad dressings, sandwiches and similar dishes; arranges vegetables and salads attractively; garnishes appropriately.
Prepares special food products for patients, cafeteria service and catered functions.
Sets up salad bar and replenishes as needed.
Cleans fruits and vegetables, removing inedible portions; peels, dices, shreds or slices as required. Properly prepares and stores all produce to ensure maximum shelf life. Mixes ingredients for a variety of salads and salad dressings; cuts and portions; arranges attractively and adds garnishes; wraps and labels; stores; rotates and discards food as directed.
Assembles ingredients; processes and portions special food products required for patient feeding. Assures that serving areas (salad bars) are supplied, garnished and adequate refills are prepared.
Plans and prepares for following day/days.
Cleans utensils, equipment and work areas; maintains prescribed standards of sanitation, safety and housekeeping in assigned work area.
Reviews computer-generated recipes as a guide or receives instruction from the FPM concerning type and quantity of food to be prepared and size of portions; plans work to meet cooking and serving schedules.
Processes, measures and mixes ingredients for making a variety of sandwiches such as chicken, tuna and egg salad; portions roasted/baked meats by slicing; makes sandwiches as ordered; labels sandwiches for display and places on trays.
Records amounts of food left over or not served and records additional food items prepared.
Mixes ingredients and prepares a variety of desserts for patient and staff meal service; arranging them attractively and adding garnishes.