Cornell University Cook SO-04, North Star - Cornell Dining in Ithaca, New York
Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellness, social justice, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. Our nearly 4,000 staff and student employees who make up SCL embrace the opportunity to represent the division and strive for excellence as we shape the Cornell student experience, one interaction at a time
As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple All You Care to Eat dining rooms, caf s, coffee houses, food courts, and retail convenience stores. From holiday-themed meals to chef surprises and dining room special nights, the Cornell Dining team of more than 400 culinary and skilled staff members work hard every day towards offering a variety of fresh and healthy food options from all over the world. Cornell Dining s overarching mission is a commitment to serving high-quality foods that are healthy and creatively prepared with genuine care for a diverse community.
Under general supervision, the SO-04 COOK, prepares and serves a variety of food items directly to our customers from a short order, display cooking or production area(s) while constantly being mindful of, and ensuring, required food standards and safety. This position must be team-oriented, customer-service driven and have a desire to succeed
Likely daily tasks include:
* Preparing, or assist in preparing, a wide variety of standard food items for dining rooms, cafes, coffee houses, etc. Food items maybe prepared in batched quantity or to-order. Food items can include: soups, sauces, meats, cold food items, sandwiches, entrees, starches, vegetables and pizza.
* Operating and maintaining kitchen equipment including; char broilers, grill, toaster, fryers, steamers, microwaves, automatic chopping equipment, electric slicer, ovens, woks, conveyor ovens, induction burners and various hand tools.
* Assisting with the daily quantity of food served and produced as well as maintaining portion control that is specified and help maintain production sheets by recording amounts of food prepared, served and left over
* Ensuring that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas including, but not limited to, temperatures, safe handling procedures, proper sanitary restraints and uniforms.
* Ensuring proper storage of food
A successful candidate must have good customer service, interpersonal and organization skills as well as be able to prepare a variety of foods under pressure and retain multiple customer orders at one time. Must have the ability to be creative and flexible at all times as schedules, shifts, locations, and daily tasks are subject to change. Position may require evening, weekend, and holiday hours. May perform other related duties as assigned. Position may be subject to seasonal lay-offs including summer, fall, winter, and spring breaks.
High school diploma, or equivalent and 2 to 3 years experience related to food preparation. Must have knowledge and understanding of food cooking processes, techniques (e.g. grilling, frying, roasting, saut ing, broiling, baking, steaming and brazing) and equipment/tools. Basic skills in English including reading, writing, math and verbal articulation.
Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head. Must be able to stand for long periods of time, and conduct repetitive motion, such as chopping, stirring, and mixing. Occasional squatting and frequent bending. Continuous exposure to temperature changes (must be able to tolerate the extreme ranges), heat, steam, smoke, slippery floors, food waste and kitchen equipment such as slicers, fryers, steamers, ovens. Prolonged attentiveness in the use of equipment and the tasks at hand. Long periods of standing.
MUST BE ABLE TO DEMONSTRATE PROFICIENT KNIFE SKILLS AND SUCCESSFULLY COMPLETE A COOKING DEMONSTRATION AS PART OF THE INTERVIEW PROCESS.
THIS POSTING IS FOR THE BELOW LOCATION AND SCHEDULE ONLY . LOCATION AND SCHEDULE ASSIGNMENTS CAN CHANGE BASED ON BUSINESS NEEDS. CURRENT DINING UAW STAFF IN THE CURRENT BAND/POSITION TITLE WILL BE GIVEN PREFERENTIAL TREATMENT.
LATERAL TRANSFER INFORMATION:
UNIVERSITY TITLE: COOK
UAW JOB GRADE: SO-04
UNIT: NORTH STAR
ANTICIPATED WORK SCHEDULE:
*Schedules are subject to change based on business needs
No relocation assistance is provided for this position. Visa sponsorship is not available for this position
UNIVERSITY JOB TITLE:Cook S04
PAY RATE TYPE:Hourly
CONTACT NAME:Darren Murphy
NUMBER OF OPENINGS:1
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Employer's Job# WDR-00022721
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