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Line Cook (FS 4)

College Association Position

TITLE:

Line Cook (FS 4)

DEPARTMENT:

College Association

RATE OF PAY:

$17.68/hour

Description of Duties

The Line Cook ensures quality and proper presentation of food on time, that food orders are prepared and assembled quickly according to recipes and procedures to avoid waste, and that the line is always stocked, neat, clean, and safe.

Principal Duties

  1. Prepares, to order, all food items following standard recipes and procedures within specified time limits. Prepare recipes and plate presentations.
  2. Prepare assigned food items.
  3. Measure and assemble ingredients and cook items according to recipes and menu specifications—Grill, deep fry, bake, broil, and microwave raw and prepped foods.
  4. Maintain the cooking line clean, sanitary, and safe. Complete daily/weekly cleaning and maintenance of equipment. Maintain personal health and sanitation standards.
  5. Assists with the training of new employees.
  6. Stock/restock items on the line according to specifications.
  7. Monitor product freshness and rotate out old products based on a predetermined schedule from dining management.
  8. Provides services to dining customers in a friendly and efficient manner.
  9. Serves food in proper pre-determined portion sizes.
  10. Sets up, maintains, and breaks down salad bar.
  11. Serves food that is the correct serving temperature and quality. Any substandard quality food must be brought to the attention of the dining manager and properly discarded.
  12. Maintains the appearance of all equipment and serving counters.

Lesser Duties

  1. Serves on committees as assigned.
  2. Performs miscellaneous job-related duties as assigned.

Other Duties

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, obligations, and activities may change at any time, with or without notice.

Competencies

  1. Customer/Client Focus
  2. Communication Proficiency
  3. Flexibility
  4. Organizational Skills
  5. Presentation Skills
  6. Teamwork Orientation
  7. Time Management

Supervisory Responsibilities

This position has no supervisory responsibilities.

Work Environment

This job entails frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is regularly required to talk, hear, and stand. The employee must frequently reach, bend, stoop, stir, pour, carry, push, and lift objects to 50 pounds. There is substantial repetitive motion of the wrists, hands, and fingers.

Required Education

  1. High school diploma or equivalent.
  2. One year of prior food service experience
  3. Must be NRA ServSafe certified within one year of employment.

Preferred Education and Experience

  1. Cooking culinary classes.

Position Type and Expected Schedule

This is a full-time, seasonal position (based on the academic year).

Sunday: 1:00 pm - 11:00 pm

Monday-Thursday: 4:00 pm - 11:00 pm

Closing Date for Receipt of Applications

Review begins immediately and will continue until the position is filled.

To Apply

Persons interested in the above position should submit a letter of interest, resume, and contact information for three references to Nichole Todd at oshea109@canton.edu or by mail to:

College Association, Inc.
Nichole Todd, Human Resources Representative
34 Cornell Drive
Canton, NY 13617

College Association, Inc. is an Equal Opportunity/Affirmative Action Employer.

All offers of employment are subject to the applicant successfully passing a background (including criminal records) check.