Kitchen Worker PT
Kitchen Worker PT
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Salary Not Disclosed
1 Vacancy
Job Description
Department
Gordon CommonsJob Family
Service - UnionVassar College is deeply committed to providing equal employment opportunities to all applicants and employees by promoting an environment of transparency and respect for differences. We welcome applications from individuals of all backgrounds who meet the qualifications of a posting. If you need to request an accommodation to fully participate in the search process please contact .
Job Description
Schedule: Monday-Friday 10am-3pm
Position Summary:
The Kitchen Worker provides operational support for a high-volume operation while ensuring
proper sanitation efficient practices and compliance with food handling standards. The
Kitchen Worker provides a wide range of support including but not limited to food
preparation dish and ware washing maintaining cleanliness and trash removal serving food
and stocking as necessary. This position is part of the success of the food service program
serving food through dining halls cafes catering and a food truck. The Kitchen Worker
follows Health Department regulations and expectations of Vassar College with regards to
food quality safety preparation presentation and audit compliance.
Position Responsibilities:
As directed by the management team complete tasks that contribute to the Dining
Services daily operation.
Perform quality work and meet deadlines for meals as assigned by the culinary and
management teams.
Assemble salads and sandwiches using pre-cooked or ready-to-eat ingredients
prepare protein-based salads such as tuna salad and chop organize and prepare
ingredients to be used for service or for the overall food production effort.
Properly and safely use various knives to cut and prepare food ingredients with
precision and efficiency
Serve food according to food safety guidelines and monitor for freshness and quality.
Understanding of FIFO principles with daily rotation of stock and properly date/label
products stored in coolers dry storage or kitchen areas in proper storage containers.
Capacity to operate all of the stations and platforms throughout the dining operation
within classification.
As the runner gather ingredients and ice from coolers freezers and stock rooms for
efficient food production and service.
Throughout the duration of a shift at the conclusion of a shift and in preparation for
service the next day ensure kitchen surfaces including floors as well as equipment
pots pans and utensils dishes and flatware are maintained cleaned sanitized and
organized appropriately to expected standards.
Responsible for the proper use of the dish room equipment using water softener and
dish washing chemical disbursement to clean scrape wash and stack dishes
utensils and cooking equipment.
Execute utility functions such as but not limited to sweeping mopping cleaning up
spills trash removal compostable collection breaking down boxes proper collection
of recyclables including cardboard and cleaning and sanitizing carts and trash
receptacles and trash collection areas as needed.
Clean and sanitize stations tables and counters throughout the operation. Restock
dishes flatware pots pans cups glasses and utensils. Refill napkin baskets
condiments and salt/pepper shakers as needed.
Make coffee and refill milks sweeteners juices soda C02 and ensure the beverage
areas remain clean and sanitary.
Restock open air coolers and serving areas with product fruit and other items as
needed. Assist with putting chairs on tables at the end of the night.
Operate and safely use equipment necessary for the job including dish room
equipment assigned kitchen equipment and elevators.
Required knowledge skills and abilities:
Ability to lift heavy objects up to 50 pounds and frequently lift and push pull or carry
up to 30 pounds. Team lift anything greater than 50 pounds.
Ability to stand and walk for the duration of a shift using repetitive motion with your
upper body to complete tasks.
Communicate effectively in English including understanding speaking reading and
writing.
Remain within work deployment for the duration of a shift except for scheduled
breaks and meal periods.
Demonstrated ability to work collaboratively with staff students/customers and
management. Serve customers in an efficient and friendly manner while resolving any
potential issues remaining flexible to last minute adjustments and/or by promptly
reporting issues to management.
Must help ensure success of the dining program by following Health Department
regulations and food safety standards as laid out by Vassar and Vassars food contract
management company.
Use necessary protective equipment per guidelines from Vassar and Vassars food
contract management company.
Properly direct and refer questions as it relates to HACCP principles in the field of
sanitation and cooking and allergen and celiac disease.
Preferred knowledge skills and abilities:
1 year of professional food service experience in a high-volume food service
environment.
Certification in the National Restaurant Associations ServSafe course for food safety.
Willingness to work overtime when available as assigned according to seniority
guidelines.
Pay rate: $17.29
Employment Type
Part-Time
