NY1504000 Line Cook I needed for SUNY Morrisville in Morrisville, NY.

Pay rate is $17.91 - $18.91 per hour.

JOB SUMMARY: The Line Cook I is charged with one specific station in the kitchen, yet possesses the ability to assist in all areas; with strong emphasis on quality, while maintaining Company and Food Service standards.

ESSENTIAL FUNCTIONS -Prepares daily entrees/items with a team of 1-3 cooks, featuring menus approved by Chef Manager -Performs tasks associated with Fryer, Grill, Saut, and Pantry -Ensures departmental standards are met with regard to product quality and presentation -Participates in all scheduled production as directed -Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping -Assure quality, appearance and taste of all food for customer service -Limited catering activity on and off premise as necessary -Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards -Prepare recipes as directed using traditional made from scratch preparation methods and when necessary, converted correctly -Tests the temperature of food at specified intervals -Assist SUNY Morrisville professors with classes or labs at the Copper Turret as needed -Assist students attending classes or labs at the Copper Turret as necessary -Assures the proper cooling and storage of potentially hazardous food times. Ensure accurate labeling, dating, and rotating using the First In/First Out (FIFO) method for all raw and prepared food products -Understand how to properly use and maintain all equipment used -Reports equipment problems and problems with food and supplies to Chef Manager -Maintains daily production records in accordance with departmental procedures -Strives to reduce waste and to optimize the profitability of the unit -Ensure quality and timeliness of food production, using batch and ala minute cooking methods to maintain quality and freshness of product -Meet all timeliness for preparation -Prepares the assigned station for service -Work the service line at assigned station during the meal hours -Plans for the timely and proper use of any leftover items -Communicates effectively with staff -Must attend food safety training as scheduled -Perform other duties as assigned

EDUCATION AND EXPERIENCE: -High School graduate or equivalent. -A minimum 3-5 years experience in the Food Service industry; experienced in all types of cooking methods, supervision, kitchen equipment and food service operations. -Must be able to read and write with knowledge of basic math. -ServSafe certification is preferred.

QUALITIES: -Ability to accept direction, instruction and constructive criticism -Work independently and as part of a team -Take initiative, anticipate, prioritize, and follow tasks through to completion -Successfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary -Adhere to Company, Department and State guidelines as directed -Predictable and reliable attendance

PHYSICAL CONDITIONS AND DEMANDS: -Moderate to heavy lifting, up to 50 pounds; constant standing, bending and walking; exposure to temperature extremes, slippery surfaces, and congested work areas; and potentially dangerous equipment, tools, machinery; exposure to various types of food.
-Please note this job description is not designed to cover or contain a comprehensive listing of actives, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. -This job description has been approved by all levels of management.

To Apply: https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=9115a7bd-a5f2-44a7-a643-9ff173739736&%3BccId=19000101000001&%3Btype=JS&%3Blang=enUS&jobId=521307