Job Information
Skidmore College Summer On-Call Customer Attendant/Short Order Cook in Saratoga Springs, New York
Skidmore College Dining Services is accepting applications for its summer operation which runs from May through August. There is a required minimum amount of hours per week that one must be available along with weekend and evening availability.
SUMMARY
Prepare, cook, serve and clean work and dining areas and other duties as described below or as assigned by supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification.
Assist with setup, serving, and cleaning of any station as assigned
Take, prepare, and serve orders for patrons
Responsible for stir-frying, sauteing, baking pizza, breads, convenience baked goods, cookies, carving, slicing deli items; grilling and frying raw proteins as required for assigned station (e.g. hamburgers, chicken breast/fingers, pork chops etc.)
Heat items for daily specials. Items will be either prepared by a cook and ready to heat or will be convenience-type items such as, but not limited to, soups, chili, casserole-style dishes, etc. Use oven, steamer, char broiler, griddle, pasta maker, pasta cooker, or fryer as appropriate
Merchandise and ensure correct signage for assigned station
Greet guests, check ID's and sell guest tickets as assigned; complete sales on POS system as appropriate
Stock display cases and reach-in refrigerators
Stock items for sale or service
Clean and fill beverage machines, beverage stations and insure that appropriate cups, glasses and utensils are available at all times of service
Responsible for dining room cleanliness and appearance, to include, but not limited to, tables; chairs in an orderly fashion; pick up napkins, papers, and any other large items off floor
Sort silverware and fill dispensers, maintaining supply of clean dishes at service points, fill salt and pepper shakers, fill napkin dispensers
If assigned to the dish room, duties may include scraping of dishes, Reuse more containers and utensils, operating conveyor, and the proper storage of all items
Clean refrigerators, freezers, and all equipment used
Cover, date, and label all food items to be stored
Assist in food production in any area of Dining Services as assigned within classification
Assist in special events/catering events as assigned
Set up infirmary orders and assist in delivery
Responsible for cleanliness and organization of items stored in buffets/closets and in central receiving
Take care of washing and drying all laundry and store in proper places when assigned
Sell alcoholic beverages in compliance with NYS Liquor Authority and Skidmore College regulations
Frequently check and record temperatures of food throughout the day in accordance with Dining Services policies and New York State Board of Health Policies
Clean carts, bleach dishes, trays, glasses, burnish silver, polish silver, and other special event items ยท
Test new recipes when requested
Ensure all food is prepared, served and stored in accordance with NYS Health Codes
Confer with supervisor as to extra duties in food preparation and cleaning in assigned area
Scrub chairs, tables, and all equipment weekly
Maintain a demonstrated interest in learning new ideas
Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College
Maintain an appropriate image and dress
Establish and maintain a high level of customer service
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High School diploma or general education degree (GED); and six months previous work-related work experience and/or training; or an equivalent combination.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and procedure manuals.
MATHEMATICAL SKILLS
Ability to add, subtract and multiply in culinary weights and measurements. Ability to count money and make change accurately.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions.
CERTIFICATES, LICENSES AND REGISTRATIONS
Serv-Safe/HACCP Certified within one year of employment from classification date.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts;
frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud.
Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SDS)
College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency
May be required to attend employer-sponsored classes or seminars aimed at developing or improving skills
May be required to work overtime or weekends with minimal notice
Understand and comply with New York State Health Codes in performance of duties
Will be required to attend knife and equipment training sponsored by Skidmore College Dining Services
Pay Range: $19.77/hr
Required documents needed to apply:
On-line application
Cover Letter
Resume
List of Three References
EEO STATEMENT
Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.
Employment at Skidmore College is contingent upon an acceptable background check result.
CREATIVE THOUGHT MATTERS.