Job Information
University of Buffalo - Campus, Dining Lead Cook in Buffalo, New York
Job Description
Job Classification Lead Cook
Status Probationary Full-Time UnionMay incur lay-offs during University recess periods
FLSA Status Full-Time, Non-Exempt, Hourly
Starting Rate $18.91/hr (Union Employees: See Appendix “A” of Union contract)
Benefits Benefits Included
Present Schedule
Monday through Friday 1230p-830p
Note that stated hours and days may vary – Mandatory overtime, as required, in the Union Contract
Position Summary
Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities.
Job Requirements
Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation.
Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE
Must have excellent customer service skills.
Must be able to demonstrate proficiency in professional knife-handling skills.
Experience in following standardized recipes.
Experience at organizing and maintaining kitchen work stations.
Experience in safe food handling, preventing food-borne illness, and sanitation techniques.
Ability to correctly identify product.
Must be able to prioritize work and execute tasks with speed and efficiency.
Knowledge of equipment used in a high volume kitchen.
Must be able to read and write English and have basic and accurate math skills.
Must be able to communicate well with customers and management.
Must have professional appearance, demeanor, and hygiene.
Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires.
Must pass Lead Cook written screening test and hands-on practical cooking test.
Must be or become ServSafe certified (attend required class and pass test).
Regular attendance and dependable transportation required.
Job Assignments
High-volume food preparation and cooking, following established recipes and production system.
Maintain production and usage records as required.
Utilizes products (raw and cooked) to minimize food costs.
Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift.
Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment.
Demonstrate excellent customer service at all times.
Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge.
Assist with training new hires and student workers as needed.
General cleaning and other food service duties or tasks as requested by management.
Additional duties as assigned and requested by management.
Work Environment
The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids,
sharp knives, and slippery falls.
The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
Exposure to extreme temperatures in coolers and freezers.
Work may take place in a refrigerated and temperature controlled environment.
Physical and Mental Demands
The position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.
While performing the duties of the job, the employee is regularly required to talk and hear.
The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc.
The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.
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.
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Requirements