Culinary Specialist

2 weeks ago

Morrisville, New York, United States Morrisville Auxiliary Corporation Full time
Job Title: Line Cook II

Job Summary:

A Line Cook II is a key member of our culinary team, responsible for preparing and cooking high-quality dishes in a fast-paced kitchen environment. This role requires a high level of proficiency in all kitchen stations, including fryer, grill, sauté, and pantry.

Key Responsibilities:
  • Assist the Chef Manager with ordering and inventory management.
  • Review menu items, production plans, and job assignments to coordinate menu production.
  • Adhere to proper food handling techniques and balance time, material, and equipment use to minimize waste and expense.
  • Receive and store food requisitions and supplies.
  • Responsible for the proper use of facility supplies and equipment to minimize loss, waste, and fraud.
  • Interact with customers, respond to suggestions and concerns.
  • Prepare daily entrees and items with a team of 1-3 cooks, featuring menus approved by the Chef de Cuisine and Executive Chef.
  • Perform tasks associated with fryer, grill, sauté, and pantry.
  • Ensure departmental standards are met regarding product quality and presentation.
  • Participate in all scheduled production as directed.
  • Perform various kitchen maintenance tasks, such as 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, convert correctly.
  • Test 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.
  • Assure the proper cooling and storage of potentially hazardous food items. 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.
  • Report equipment problems and problems with food and supplies to the Chef de Cuisine.
  • Maintain daily production records in accordance with departmental procedures.
  • Strive to reduce waste and 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 timelines for preparation.
  • Prepare the assigned station for service.
  • Work the service line at assigned station during meal hours.
  • Plan for the timely and proper use of any leftover items.
  • Communicate effectively with staff.
  • Other duties as assigned.
Qualifications:
  • 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.
Education and Experience:

Associates in Culinary preferred; 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.

Physical Conditions and Demands:

Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools, and machinery; exposure to various types of food.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, 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:

Compensation details: 18.83-19.88 Hourly Wage

PI584b58a35c19-9859

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