SENIOR COOK - CAMPUS CENTER DINING HALL

Ithaca College•Town of Ithaca, NY

3d•$22•Onsite

About The Position

The Thrive Senior Cook is a culinary leader responsible and accountable for accurately and efficiently preparing, portioning, cooking, and presenting various hot and cold food items and ensuring timely food production for the Thrive Allergen-Free Station. They will prepare and cook food according to recipes and production guidelines for Thrive while adhering to food safety, food handling, kosher, and sanitation procedures. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Requirements

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

Nice To Haves

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

Responsibilities

Lead peers in daily kitchen operations in union with the unit sous chefs.
Arrange daily operations to ensure culinary teammates have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Guarantee culinary team members complete required production for service stations and on time for all meal periods.
Prepare food independently per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
Work with operational and culinary staff to requisition product, supplies, and equipment.
Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
Attend all required training sessions, including allergy, foodborne illness, and safety training.
Develop and demonstrate a 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 to the College. Promote a flexible, collaborative, and inclusive work and living environment and engage in educational opportunities to increase diversity and inclusion awareness.