Assistant Chef

Position Summary

The Assistant Chef is responsible for preparing food for a high-volume operation while ensuring proper sanitation, efficient food preparation, compliance with food handling and allergen standards. This position is part of the success of the food service program serving food through dining halls, cafes, catering, and a food truck. The Assistant Chef follows all Health Department regulations and expectations of Vassar College with regards to food quality, safety, preparation, presentation, and audit compliance.

Position Responsibilities

• As directed by the management team, complete tasks that contribute to the Dining Services culinary operation.
• Work with limited supervision preparing menu items from scratch cooking by using a recipe or, by general knowledge from one's own flair and creativity when no recipe is provided.
• Perform raw meat butchery including, but not limited to boning while preventing cross contamination as well as portioning cooked proteins using safe knife skills to create a superior end product.
• Recalculate recipe quantities and production sheets to help ensure menu items are sustained throughout service periods and/or do not result in excessive food waste.
• In conjunction with the Head Chef and management team, assign tasks to Chef Helpers and Kitchen Workers during meal production.
• Work to support the Bakers by coordinating equipment usage and/or providing coverage for overtime.
• Prepare menu items, perform quality work and meet deadlines for meals as assigned by the Head Chef and management team.
• Batch cook at least 3 times per meal period or as directed by the management team to help ensure maximum quality and freshness of food at all times.
• Properly and safely use various knives to cut and prepare food ingredients with precision and efficiency and understand the different cuts and their intended purpose.
• Operate all of the stations and platforms throughout the dining operation within classification, including Kosher cooking and Oasis cooking which is free of the 9 major allergens.
• Execute a wide range of cooking techniques such as, but not limited to roasting/baking, broiling, frying, sauteing, grilling, blanching, and preparing sauces, marinades, roux as well as scratch stocks and soups.
• Operate, safely use and clean kitchen equipment such as, but not limited to ovens, fryers, grills, broilers, steamers, steam kettles, tilt skillets, slicers, warming boxes, steam tables, blast chillers and elevators.
• Throughout the duration and at the conclusion of a shift, ensure all kitchen surfaces and equipment utilized at an assigned station including floors as well as equipment, pots, pans and utensils are maintained, cleaned, sanitized, and organized appropriately to expected standards.
• Maintain sustainability standards including, but not limited to practicing FIFO rotation, managing food waste, repurposing leftover product, and following batch cooking practices. Properly date/label all products stored in coolers, dry storage, or kitchen areas using appropriate storage containers.

Required Knowledge, Skills and Abilities

• 2-4 years of professional cooking experience in a high volume kitchen.
• Ability to lift heavy objects up to 50 pounds and frequently lift and push, pull or carry up to 30 pounds. Team lift anything greater than 50 pounds.
• Ability to stand and walk for the duration of a shift using repetitive motion with your upper body to complete tasks.
• Communicate effectively in English including understanding speaking, reading and writing.
• Demonstrated ability to work collaboratively with staff, students/customers, and management. Serve customers in an efficient and friendly manner while resolving any potential issues, remaining flexible to last minute adjustments, and/or by promptly reporting issues to management.
• Must help ensure success of the dining program by following all Health Department regulations and food safety standards as laid out by Vassar and Vassar's food contract management company.
• Use all necessary protective equipment per guidelines from Vassar and Vassar's food contract management company.
• Advanced knowledge of all HACCP principles in the field of sanitation and cooking, and allergen and celiac disease.

Preferred Knowledge, Skills and Abilities

• Culinary degree
• Certification in the National Restaurant Association's ServSafe course for food safety.
• Willingness to work overtime when available, as assigned according to seniority guidelines.

Affirmation

Must pass written and practical tests as part of the application process.

Pay Rate

$25.02