Committed to educating the next generation of leaders and to inspiring innovation and advancing entrepreneurship, NYIT enrolls approximately 10,000 students on campuses in North America, China and the Middle East. As a forward-thinking institution NYIT has pioneered educational practices to serve student needs since 1955. NYIT offers 90 undergraduate, graduate and professional degrees in 50 fields of study and is home to students from more than 100 countries and from 50 states. Its seven schools and colleges include: School of Architecture and Design; College of Arts and Sciences, School of Engineering and Computing Sciences; School of Health Professions; School of Management; College of Osteopathic Medicine, and the newly formed School of Interdisciplinary Studies and Education.
Under the direction of the Supervisor, responsibilities include providing support with managing the daily operation including:
-Create a weekly staff schedule and maintain appropriate labor cost for dining location
-Create daily individual work plans for staff members for each shift
-Manage all register transactions, audit reports in between shifts, bank deposits at closing, and change order requests
-Ensure proper food handling according to guidelines set by the NYC Department of Health Kitchen safety and sanitation according to the HACCP Guidelines
-Assist staff in preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food
-Communicate comments, issues, concerns, and questions to Dining Services Management through daily end of shift reports
-Maintain high standard of food production, focusing on quality, creativity, and presentation
-Prepare bi-weekly menu for buffet items, specials, etc.
-Calculate and manage food costs for recipes at dining location
-Create standard recipes with procedures in writing; all recipes must be approved by management and include costing
-Work with staff to ensure menu items are displayed in a presentable manner
-Use waste logs to keep track of stale and unused products
-Use culinary literature (paper and digital) to remain current on college food service trends and changes in economy (availability, pricing, etc.)
-Create spec sheets for menu items so that staff can be held accountable for what is served
-Ensure staff members provide excellent level of customer service at all times
-Properly handle customer issues using the L.A.S.T. method
-Provide additional training as needed to ensure high level customer service
-Requisition products weekly through current food vendors for manager approval using templates created by Dining Services Management
-Ordering items in bulk to gain maximum pricing efficiency
-Complete return/short slip when deliveries do not match invoiced items
-Prepare inventories on a daily, weekly, and monthly schedule for manager's review
-Eliminating waste by creating menus or sharing with other locations
-Following the receiving and storage SOPs to ensure all food is stored at the appropriate temperature and the oldest products are utilized first (using FIFO method)
Associate Degree in Culinary Arts, plus three to five years’ experience in hands on commercial culinary kitchen setting, (a la carte or catering) and/or a combination of education and experience from which comparable knowledge and skills are acquired.
PHYSICAL EFFORT AND STRESS.
EOE AA M/F/Vet/Disability