Cold Food Cook
Bryn Mawr College has an opening for a Cold Food Prep.
POSITION OBJECTIVE: Performs a variety of culinary duties associated with the preparation, presentation and service of cold food items such as salads, sandwiches and desserts in strict accordance with Dining Services’ procedures and standards.
RESPONSIBILITIES:
* Follows and completes production sheets in the preparation of cold food items which appear on the daily menu.
* Prepares a variety of desserts such as cakes, pies, and cookies as directed by the production sheet.
* Bakes desserts as needed.
* Produces box meals in accordance with managerial instruction and/or direction.
* Prepares foods for the salad bar, deli line, and yogurt bar. Prepares all cold foods.
-cleans and cuts vegetables
-sets up salad bar and deli line
-oversees deli line and condiment area during meal
-directly responsible for salad line during meal
-cleans salad bar and deli line at close of meal
* Maintains record of the amount of freshly prepared food and leftover food.
* Fills in for cook on occasion as needed or directed by manager.
* Responsible for maintaining proper food temperatures of both hot and cold foods (hot above 140°F and cold foods below 40°F), taking corrective action as necessary. Keeps accurate food temperature charts, reporting problems to supervisors.
* Adheres to standards outlined by sanitation program (ServSafe).
* Performs other job-related duties as assigned or directed.
* Works with, trains and directs student staff assigned to assist the position.
* Works catered events and special functions as needed.
SCOPE AND COMPLEXITY:
* Follows established work routines; periodic checks for performance of daily assignments; questions non-standard or unusual conditions.
* Work is checked by Managerial staff in the unit. Errors result in the loss of time and money.
* Primarily internal contact with members of the unit involving reporting or exchange of information. Duties may require non-business contact with students/staff which should be handled in a courteous professional manner.
* Frequent physical effort involving lifting of heavy weights, stopping, standing, and bending for extended periods of time.
* Routine work instructions are given on a daily basis by the Unit Manger in the form of a production sheet. The production sheet is a standard form used by dining services; it may be amended by the Unit Manager.
* May periodically be required to guide or direct the work of general kitchen workers and/or students.
* Since Bryn Mawr college is a residential college, Dining Services is an essential service. Employees may be assigned to various shifts and units as needed.
SKILLS, ABILITIES, EXPERIENCE AND EDUCATION:
* Ability to understand and follow oral and written instructions.
* Ability to handle manual kitchen tools.
* Ability to communicate effectively
* Must be able to lift 50+ lbs.
* Must be mobile between work stations and numerous campus buildings.
* Must be able to work in extreme temperatures.
* Must be able to climb stairs while carrying heavy items.
* Must have good sight
* Must be able to bend over and reach up and down.
* Thorough knowledge of safety precautions and regulations regarding the use, care and cleaning of dining service machines and equipment.
* One to three years experience in the preparation and presentation of volume cold food items or any combination of education and experience to provide necessary skills and abilities.
* Must have current ServSafe certification.