• Cook-Campus Dining

    Job Location(s) US-NY-Old Westbury
    Posted Date 5 months ago(9/19/2019 12:04 PM)
    Job ID
    2019-1967
    Division
    Campus Dining
    # of Openings
    1
    Position Type
    Staff
    Type
    Regular Full-Time
    Category
    Food Services
  • Overview

    New York Institute of Technology offers 90 undergraduate, graduate, and professional degree programs in more than 50 fields of study, including computer science, data, and cybersecurity; biology and biomedical studies; architecture and design; engineering; health professions and medicine; IT and digital technologies; management; communications and marketing; education and counseling; and energy and sustainability. A nonprofit, independent, private, and nonsectarian institute of higher education, it welcomes more than 9,000 students worldwide. The university has campuses in New York City and Long Island, New York; Jonesboro, Arkansas; and Vancouver, British Columbia, as well as programs around the world.

     

    New York Tech embraces its mission to provide career-oriented professional education, give all qualified students access to opportunity, and support research and scholarship that benefits the larger world. More than 100,000 alumni comprise an engaged network of doers, makers, and innovators prepared change the world, solve 21st-century challenges, and reinvent the future.

     

    For more information, visit nyit.edu.

    Responsibilities

    • 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

    • 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
    • Cashiering experience preferred
    • 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
    • Ability to stand for extended periods of time and must occasionally lift and/or move up to 25 pounds.

    Please submit cover letter & resume for consideration

      

     

    New York Institute of Technology is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity

     

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