Back of the House Hospitality Specialist
3 weeks ago
As a Back of the House Hospitality Specialist at Morrisville Auxiliary Corporation, you will be responsible for supporting the culinary team in various aspects of food preparation and service. This role involves working in the dish room, kitchen, and as a student cook/prep cook to ensure seamless operations and exceptional customer experience.
About the Role:
- Dish Room Responsibilities:
- • Load, run, and unload the dish machine to maintain efficiency.
- • Ensure the dish machine is clean and report any mechanical issues promptly.
- • Monitor water temperature for sanitary wash cycles.
- • Wash and store tableware and kitchenware effectively.
- • Maintain a clean and organized dish room environment.
- • Manage adequate levels of clean tableware for the dining room and kitchen.
- • Bag and dispose of dish room trash at designated times.
- • Handle tableware with care to prevent breakage and loss.
- • Restock dish detergents and cleaning supplies as needed.
- Kitchen Responsibilities:
- • Assist with food prep work during lunch and dinner service under the direction of Chef Manager and Line Cooks.
- • Set up kitchen stations efficiently for service.
- • Adhere to essential food safety guidelines established by Morrisville Auxiliary Corporation, MAC, Madison County, and New York State.
- • Participate in opening and closing kitchen procedures, including cleaning equipment, restocking coolers and freezers, removing trash, sweeping, and mopping.
- Student Cook/Prep Cook Responsibilities:
- • Ensure quality, appearance, and taste of all food served to customers.
- • Engage in limited catering activities on and off premise when necessary.
- • Assist in maintaining kitchen storage areas according to regulatory agency and departmental standards.
- • Prepare recipes using traditional made-from-scratch methods.
- • Interact minimally with customers.
- • Support SUNY Morrisville professors with classes or labs at Copper Turret as required.
- • Aid students attending classes or labs at Copper Turret as necessary.
- • Familiarize yourself with and properly use all kitchen equipment.
- • Report equipment malfunctions and concerns about food and supplies to Chef Manager.
- • Maintain daily production records according to departmental procedures.
- • Strive to minimize waste and optimize profitability.
- • Prioritize quality and timeliness of food production through batch cooking techniques.
- • Meet deadlines for preparation.
- • Communicate effectively with staff.
Essential Skills and Qualifications:
- Strong communication skills for interacting with vendors and faculty.
- Attentive to detail and able to work independently or as part of a team.
- Takes initiative, anticipates priorities, adjusts, and completes tasks efficiently.
- Succinctly meets deadlines and utilizes creative problem-solving skills.
- Able to handle sensitive information confidentially.
- Predictable and reliable attendance.
- Exemplifies strong customer service skills.
Education and Experience:
A high school diploma or equivalent is mandatory. Ability to follow instructions is crucial.
Physical Conditions and Demands:
This position requires lifting boxes up to 50 pounds, standing for extended periods, and handling diverse food types safely.
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