Student Back of the House Worker BOH

4 days ago

Morrisville, United States Morrisville Auxiliary Corporation Full time
Job DescriptionJob Description

Food Preparation Workers 35-2021

Job Description:

Job Title: Student Back of the House (BOH)

Reports To: Chef Manager

Department: Copper Turret

Job Summary:

As the needs of the kitchen dictate Student Back of the House staff will be assigned, at the direction of Management, to any one of the duties described below. This in no way implies that Student Back of the House Staff will be assigned all duties below – assignments will vary and depend on skill level.

Essential Functions:

Dish Room

  • Load, run, and unload dish machine.
  • Keep the dish machine clean and report any mechanical problems immediately.
  • Monitor dish machine water temperature to ensure sanitary wash cycle.
  • Wash and store all tableware and kitchenware.
  • Keep dish room clean and organized.
  • Maintain adequate levels of clean tableware for dining room and kitchen.
  • Bag and haul dish room trash to dumpster at designated times.
  • Handle tableware carefully to prevent breakage and loss.
  • Maintain adequate levels of dish detergents and cleaning supplies.
  • Clean food preparation and production areas as required.

Kitchen

  • Complete and assist with food prep work needed for lunch and dinner service as instructed by Chef Manager and Line Cooks
  • Assist kitchen staff with setup of various stations for lunch and dinner service
  • Follow all necessary food safety guidelines established by the Copper Turret, MAC, Madison County and New York State
  • Assist with opening and closing of the kitchen and restaurant to include but not limited to cleaning equipment, stocking of coolers and freezers, removing trash, sweeping, mopping

Student Cook/Prep Cook

  • 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
  • Limited contact with customers
  • 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
  • Understand how to properly use and maintain all equipment used
  • Reports equipment problems and problems with food and supplies to the Chef Manager
  • Maintains daily production records in accordance with departmental procedures.
  • Strives to reduce waste and optimize the profitability of the unit
  • Ensure quality and timeliness of food production, using batch cooking methods to maintain quality and freshness of product
  • Meet all timelines for preparation
  • Communicates effectively with staff
  • All other duties as assigned by Management

Qualities:

  • Ability to effectively communicate with vendors and faculty
  • Strong attention to detail
  • Able to work independently; as well as part of a team
  • Take initiative, anticipate, prioritize, adjust, and follow tasks through to completion
  • Successfully operate within deadlines
  • Use creative problem solving skills
  • Adhere to company, department and State guidelines as directed
  • Handle sensitive and confidential information appropriately
  • Predictable and reliable attendance
  • Strong customer service skills are a must

Education and Experience:

High school diploma or equivalent is required; ability to follow directions is required.

Physical Conditions and Demands:

Must be able to bend and lift boxes up to 50 lbs., and stand of long periods of time; must be able to handle many different food types


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