SENIOR COOK - TERRACE DINING HALL

Ithaca College•Town of Ithaca, NY

2h•Onsite

About The Position

The Senior Cook is a culinary leader responsible for accurately and efficiently preparing, portioning, cooking, and presenting hot and cold food items. The role monitors and assists other culinary team members to ensure timely food production, and prepares food according to recipes and production guidelines while following food safety, food handling, kosher, and sanitation procedures. The position is considered essential during emergencies, and the incumbent may be requested to report to work. The position reports to the unit's Executive Sous Chef, indirectly reports to the campus area's Executive Chef for daily operations, and reports to the campus area's Unit Manager for administrative business operations. It is 40 hours per week, 52 weeks per year. Work takes place in an accessible, safe indoor environment with occasional outdoor work. Long periods of walking, standing, bending, and carrying items weighing up to 50 pounds may be necessary. Slip-resistant shoes and cut gloves are issued and/or required.

Requirements

High school diploma or equivalent and 1–2 years of experience as a kitchen lead in a restaurant or collegiate/university food service, or an equivalent combination of experience.
Enhanced knowledge of cooking processes, including roasting, steaming, frying, sautéing, baking, broiling, grilling, and braising, and familiarity with related equipment.
Food handling and food safety skills, understanding of HACCP procedures, and allergen knowledge.
Ability to follow food preparation and service standards established by Ithaca College Dining Services.
Ability to read and follow written and electronic recipes.
Strong interpersonal and communication skills and ability to provide excellent customer service while working effectively and respectfully in a diverse and inclusive environment.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Proficient knife skills and ability to complete a cooking demonstration as part of the interview process.

Nice To Haves

Additional education and experience, including collegiate/university food service experience.
ServeSafe Certification.

Responsibilities

Lead peers in daily kitchen operations in coordination with unit sous chefs.
Organize daily operations so culinary teammates have the equipment, inventory, and resources needed to meet goals and deadlines.
Provide direct, in-person support to culinary team members to promote accuracy, efficiency, and compliance with HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Ensure culinary team members complete required production for service stations on time for all meal periods.
Independently prepare food in accordance with applicable federal, state, and cultural standards, guidelines, and regulations.
Safely use and operate utensils and equipment, including knives, ovens, stoves, slicers, and mixers.
Taste products, read menus, estimate food requirements, check production, and maintain records to plan production accurately.
Work with operational and culinary staff to requisition products, supplies, and equipment.
Clean and sanitize workstations and equipment and follow Ithaca College and regulatory rules and procedures.
Attend required training sessions, including allergy, foodborne illness, and safety training.
Cultivate multicultural awareness and an inclusive, diverse, and respectful college community; demonstrate civil and inclusive behavior and engage in educational opportunities to increase diversity and inclusion awareness.