• Swing Cook-Campus Dining-P/T

    Job Location(s) US-NY-Old Westbury
    Posted Date 2 months ago(9/25/2018 1:32 PM)
    Job ID
    2018-1607
    Division
    Campus Dining
    # of Openings
    1
    Position Type
    Staff
    Type
    Regular Part-Time
    Category
    Food Services
  • Overview

    NYIT (New York Institute of Technology) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and osteopathic medicine. A non-profit independent, private institution of higher education, NYIT has 9,000 students at campuses in New York City (Manhattan) and Long Island (Old Westbury) in New York; Jonesboro, Arkansas; Vancouver, British Columbia; and in various programs around the world. NYIT sponsors 13 NCAA Division II programs.

     

    NYIT is guided by its mission to provide career-oriented professional education, offer access to opportunity to all qualified students, and support research and scholarship that benefit the larger world. More than 100,000 graduates have received degrees from NYIT. For more information, visit nyit.edu.

     

    Responsibilities

    New York Institute of Technology (NYIT), Division of Campus Dining is seeking a part-time Swing Cook to work at our Old Westbury campus. 

     

    Responsibilities include:

     

    • Food and Menu Preparation:
      • Adhere to a daily work plan provided by Area Supervisor including tasks and timelines
      • Prepare and cook food according to daily meal plan in short order and a la carte fashion in accordance to recipes and procedures set forth by Executive Chef
      • Develop daily food preparation and production lists based on daily usage and menus planned for events
      • Coordinate with supervisor and other management team members to assist in making adjustments in quantity and timing of meals based upon changes in group size
      • Work together with supervisor and co-workers to coordinate meal preparation and presentation from kitchen to floor (including layout of buffets and cooking stations); ensure quality and quantity control
      • Operate and oversee use of appliances including, but not limited to: slicers, ovens, broilers, Frialator, dishwashing machinery, and other small kitchen appliances
      • Assist supervisor by tracking inventory levels
      • Notify supervisor if orders for food need to be placed and work with co-workers and supervisor in requisitioning foods, grab and go from commissary, or purchasing agents
      • Provide input and suggestions to menus for special functions and revising daily lunch menu
      • Make independent food selections for portions of menus for smaller functions when requested by manager, and menu substitutions based upon inventory
      • Assist in receiving orders and quickly storing to proper areas by placing the perishables away first so that they do not spoil
      • Provide direction to other team members and assist as needed regarding menu selections, set up etc., and perform additional functions incidental to maintaining kitchen area
      • Take and document time and temperature logs consistently throughout the day
      • Prepare and serve foods that require only a short preparation time, including: grilling and garnishing hamburgers; preparing sandwiches; frying eggs; and cooking french fries, often working on several orders at the same time
    • Maintenance and Cleaning:
      • Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety
      • Contact supervisor if maintenance needs to be done or service is needed on any equipment
      • Clean and organize of all areas including work stations, refrigerators, walk-ins, storage rooms, and general employee areas
    • Adhere to weekly schedule set forth by Area Supervisor 
    • Ensure smooth execution of special functions in manager’s absence
    • Other duties as assigned

    Qualifications

    • Educational Requirements: High school or Equivalent), plus one to two years’ of experience in a commercial kitchen setting, or a combination of education and experience from which comparable knowledge and skills are acquired
    • Must have or be working toward Serve-Safe Certification, and follow the HACCP policies and procedures
    • Ability to work a variety of shifts including weekends, evenings, and holidays
    • Excellent communication skills
    • Ability to perform basic mathematics including: adding, subtracting, multiplying, and dividing

     

    PHYSICAL EFFORT AND STRESS.

    • While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee must occasionally lift and/or move up to 25 pounds.

    NYIT is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity

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