Production Cook (FS 5)

Maintain the kitchen by sanitizing prep areas before and after use and ensuring that all knives and critical equipment are clean.

Monitor product freshness and rotate out old products based on a predetermined schedule from dining management.

Provides services to dining customers in a friendly and efficient manner.

Monitor prepared dish ingredients and report inventory levels to the Cooks regularly throughout the day.

Assists with the training of new employees.

Work with a team of cooks to do portion prep work for other shifts when needed.

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. Organizational Skills
4. Teamwork Orientation
5. 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 are representative of 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 is frequently required to reach, bend, stoop, shake, stir, pour, carry, push, and lift objects to 75 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 part-time, seasonal position (based on the academic year).

Sunday: 9:00 am - 8:30 pm

Monday: 1:00 pm - 8:30 pm

Friday: 1:00 pm - 8:30 pm

Saturday: 9:00 am - 8:30 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.