Cornell University Lead Food Service Worker S04, 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 LEAD helps with the preparation, delivery and presentation of food items as well as coordinates work assignments, monitors food productions and assists with operating the register in a variety of Dining unit(s). Additionally, this position has the unique responsibility of serving as a role model for the team and therefor must be team-oriented, customer-service driven and have a desire to succeed.
Likely daily tasks include:
* Assisting with the coordination of work assignments, including their own, for the preparation, presentation and/or service of various food items to ensure timeliness at a variety of stations (beverage, salad bar/counter, deli, pizza, takeout, bakery, short order, specialty bars and/or dessert areas). This includes preparing specific food items and maintaining the specific equipment and supplies that belong to these unique stations.
* Tabulate daily cash and credit card transactions for accuracy and to prepare for deposit. As needed, process sales transactions using appropriate procedures for cash, checks, credit cards and meal plan cards by following established security procedures for all cash transactions.
* Providing visual security to prevent theft and report all theft to the manager on duty immediately.
* Maintaining portion control and assisting management in determining the amounts of product on hand and amounts that need to be ordered as well as provide efficient and creative use of all foods including leftovers.
* Ensuring 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.
* Maintaining and ensuring the proper storage of food items in the designated storage areas.
A successful candidate must have good customer service, interpersonal and communication skills and be able to work with a varied clientele and coworkers. Will also be able to provide functional supervision and/or training of other culinary staff and student employees as assigned. 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 1 to 2 years related experience. Basic skills in English including reading, writing, math and verbal articulation. Higher education and/or additional experience in food service or production kitchen preferred. Knowledge of proper sanitation and HACCP procedures helpful. ServSafe Certified preferred.
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 IN-DEPTH KNOWLEDGE OF FOOD PREPARATION AND PRESENTATION INCLUDING PROFICIENT KNIFE SKILLS THROUGH 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 MEMBERS WITHIN THE SAME JOB GRADE AND TITLE WILL BE GIVEN FIRST PRIORITY.
LATERAL TRANSFER INFORMATION:
UNIVERSITY TITLE: LEAD, FOOD SERVICE WORKER
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:Food Service Worker S04
PAY RATE TYPE:Hourly
CONTACT NAME:Rosana Ng Chang
NUMBER OF OPENINGS:0
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Employer's Job# WDR-00021300
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