Job Description Summary Cornell Dining is comprised of more than 30 on-campus eateries, including multiple ‘All You Care to Eat’ dining rooms, cafés, 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 chefs 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
This job posting is for multiple position across Cornell Dining. Location and schedule assignments will be based on business needs.
Under general supervision, prepare and serve food directly to customers from a short order or display cooking or production area. Under close supervision, help cook in the preparation and service of food items. Maintain Department food standards. Prepare a full range of items including eggs, omelets, pancakes, french fries, hamburgers and hot dogs, stir fry, steaks, chicken grill and fry, hot sandwiches, pizza, pasta, stir fry, soups, sauces, cold food items, vegetables, starches and other items to order or in batches. Produce for the dining hall service lines all related items. Help in the preparation of food items including soups, sauces, meats, cold food items, sandwiches, entrees, starches, vegetables and pizza.
Operate and maintain char broilers, grill, toaster, fryers, steamers, microwaves, automatic chopping equipment, electric slicer, ovens, woks, conveyor ovens, induction burners and various hand tools. Record amounts of food prepared, served and left over on production sheets.
Ensure that sanitary and HACCP procedures are maintained in assigned areas. Maintain NY State Health codes including, but not limited to temperatures, safe handling procedures and proper sanitary restraints and uniforms. Work with management to determine amounts of food to be served and produced. Ensure the proper storage of food. Maintain portion control as specified by management. Stock own production area. Maintain temperature and portion control by all in area.
These are full-time, 35-39 hour positions.
Must be creative and flexible at all times. Schedules, shifts, and locations 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 experiences such as GED or BOCES program, and 3 years related food preparation and knowledge of food cooking processes and techniques, e.g. grilling, frying, roasting, sautéing, broiling, baking, steaming and brazing.
Familiarity with short order and other equipment such as 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.
Ability to prepare a variety of foods under pressure and retain multiple customer orders at one time.
Good customer service, interpersonal and organization skills.
Basic skills in reading, writing, English speaking and math (adding, subtracting, dividing, multiplying, using fractions). Must be able to read, write, do basic math and communicate in English effectively.
Ability 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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