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, cafes, 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 supervision, the SO-06 Cook prepares a variety of complex and large quantity food items, including ethnic specialties as assigned by management, for service in Meal Plan Operations, House Dining, cash, catering and special events .This position can operate independently or, at the direction of management, collaborates with kitchen employees and student workers and utilize creativity and nutritional awareness to plan meals.
Likely daily tasks include:
Prepare and produce a wide variety of items and different types of entrees, soups, starches, vegetables, sauces, ethnic specialty, and other foods incorporating a nutritional awareness.
Serve as a role model for other staff members by mentoring and participating in training around different cooking techniques and methods
Operating, maintaining, and instructing as needed kitchen equipment such as; chill blasters, char broilers, grills, steam jacket kettles, pressure steamers, fryers, ovens of all types, mixers, slicers, choppers, woks, bur mixers, other specialty equipment and various hand tools
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
This job posting is for multiple position across Cornell Dining to begin Fall 2019. Location and schedule assignments will be based on business needs.
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 be able to read and convert recipes to production needs including having knowledge of standard table measures. Will look to utilize good time management skills while being team-oriented. Must also 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 a combination of training beyond high school such as BOCES, and 3 to 5 years of related experience in food preparation. Global cooking experience and higher education food service or production kitchen experience preferred. Knowledge of proper sanitation and HACCP procedures helpful but ServSafe Certified preferred. Additionally, at least one to years demonstrated experience in leading a team is preferred.
Must have knowledge of food cooking processes and techniques (e.g. grilling, frying, roasting, sauteing, broiling, baking, steaming and brazing) as well as tools and equipment. Basic skills in English including reading, writing, math and verbal articulation.
Be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). 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. Must be able to reach over your head and occasionally squat and frequent bending.
Must be able to demonstrate proficient knife skills and successfully complete a cooking demonstration as part of the interview process.
No relocation assistance is provided for this position. Visa sponsorship is not available for this position.
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