Senior Cook - Terrace Dining Hall

Ithaca College•Ithaca, NY

2d•Onsite

About The Position

The Senior Cook is a culinary leader responsible for preparing, portioning, cooking, and presenting hot and cold food items accurately and efficiently. The role supports timely food production by monitoring and assisting culinary team members. Food is prepared according to recipes and production guidelines while following food safety, food handling, kosher, and sanitation procedures. The position leads daily kitchen operations in coordination with unit sous chefs and supports teammates with equipment, inventory, resources, coaching, and hands-on guidance. The Senior Cook works with operational and culinary staff to requisition products, supplies, and equipment, and helps ensure production is completed on time for service stations and meal periods. The position reports to the Executive Sous Chef of the unit. It indirectly reports to the Executive Chef for daily campus-area operations and to the Unit Manager for campus-area administrative business operations. The role is considered essential during emergencies, and the incumbent may be requested to report to work. It is 40 hours per week, 52 weeks per year. The hiring rate is $22.00 per hour.

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 such as roasting, steaming, frying, sautéing, baking, broiling, grilling, and braising, and the equipment used for them.
Food handling and food safety skills, understanding of HACCP procedures, and allergen knowledge.
Ability to adhere to food preparation and service standards set by Ithaca College Dining Services staff.
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.
Arrange daily operations so culinary teammates have the equipment, inventory, and resources needed to perform their jobs and 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, including allergy, foodborne illness, and safety training.
Develop and demonstrate multicultural awareness and cultivate an inclusive, diverse, and respectful Ithaca College community.
Demonstrate civil and inclusive behavior when interacting with staff, faculty, students, and visitors.
Promote a flexible, collaborative, and inclusive work and living environment, and engage in educational opportunities to increase diversity and inclusion awareness.