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 supervision, responsible for the preparation of a variety of foods including ethnic specialty as assigned by management, for service through own efforts and/or direction of kitchen employees and student workers, for Meal Plan Operations, House Dining Operations, Retail Operations , Catering and special events. Maintain the Department food standards.
Responsible for the preparation, garnishing and delivery of a full variety of entrée, ethnic specialty and other foods as assigned by management. Maintain portion control as directed. Record amounts of food prepared, served and leftover.
Ensure that all sanitary procedures and NYS health codes are maintained in assigned areas and HACCP procedures are maintained in assigned areas. Maintain all NY State Health codes including, but not limited to temperatures, proper sanitary restraints and uniforms.
Direct and assist in cleaning equipment and kitchen areas.
Maintain refrigeration sanitation and neatness at all times. Inform supervisor of the need for repair and maintenance of kitchen equipment. Responsible, as assigned, for proper storage of food in cook storage areas.
May have functional supervision of employees as assigned, including SO02s, SO03s, and SO04s. Also may be expected to serve as a culinary lead in the absence of the Chef.
Ensure that small batch cooking techniques are used.
May perform other related duties as assigned.
These are full time 35-39 hr. position.
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 such as BOCES, and 3 - 5 years of related experience in food preparation and knowledge of food cooking processes and techniques, e.g. grilling, frying, roasting, sautéing, broiling, baking, steaming and brazing.
Able to produce all types of entrees, soups, starches, vegetables, sauces, ethnic specialty, and other foods. Working knowledge of the following equipment: 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.
Knowledge of standard table measure. Able to read and convert recipes to production needs. Basic skills in reading, writing, English speaking and math (adding, subtracting, dividing, multiplying, using fractions).
Good customer service, interpersonal and organization skills. Demonstrated leadership skills.
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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