Essential Functions: Performs essential functions listed in the job descriptions for Food Prep Specialist, Kitchen Helper and Custodian, including:
Food Prep Specialist - Follows plans for and accomplishes high volume food preparation for the day and week. Completes work delegated by the Senior Food Prep Specialist.
- Responsible for following established recipes.
- Maintains production and usage records as required.
- Checks and maintains quantity and quality of food
- Maintains high sanitary, hygienic, and safety standards and conditions, adhering to HACCP and NYS Department of Health guidelines. Assures cleanliness and maintenance of kitchen and equipment.
- Assists in directing work assignments of staff in the cooks’ area. Trains student workers. Helps to coach and motivates student workers in the kitchen.
- Performs general cleaning, stocking and recordkeeping.
- Demonstrates excellent customer service at all times while working in a fast-paced team environment.
- Participates in training and performs other food service duties as requested by management.
Kitchen Helper - Follows established recipes.
- Under direction, prepares cold foods, assembles and cooks pizzas, pasta, paninis and other similar foods.
- Uses slicer, deep fryer, turbo chef, microwave, digital food monitoring system, espresso machine and other similar equipment.
- Washes dishes, pots and pans. Stacks dishes, glasses and silverware.
- Removes trash. Cleans and straightens dining room.
- Sets up and maintains food items; checks appropriate temperatures, takes corrective action when necessary.
- Serves as cashier, host/hostess, and server. Interprets menus to customers.
 Custodian - Cleans appropriate areas and equipment (i.e., sweeps, vacuums, mops, waxes, etc.)
- Empties waste receptacles
- Keeps inventory of cleaning material and supplies and orders appropriate replacements
- Reports shortages
- Arranges furniture
- Sanitizes facilities
- Directs and trains student employees
- Launders aprons, uniforms, linens, sheets, etc.
- Maintains cleaning supply storage area
- Follows all BASC policies and procedures, including safety policies.
Minimum Qualifications: - High school diploma/GED preferred.
- Minimum 3-year relevant experience preferred.Â
- Following and extending standardized recipes
- Organizing and maintaining kitchen work stations
- Maintaining production and usage records
- Safe food handling, preventing food-borne illness, and sanitation techniques
- A two-year degree from an accredited institute or community college in a related area may substitute for a year of experienceÂ
- ServSafe Certification preferred. Must have, or obtain (within 12 months of hire) ServSafe Certification
- Able to pass hands-on, practical cooking test demonstrating knowledge of:Â
- proficiency in professional knife-handling skills with ability to cut/trim various meats/poultry/fish
- thickening techniques, soup and sauce classification and production,Â
- sautĂ©, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising and stewing,Â
- cold food production,Â
- food presentation and garnishing standards.
- Demonstrated dependability, punctuality, neatness and personal hygiene.
- Demonstrated ability to work well with others.
- An understanding of storage, sanitation and safety procedures
- Able to read and write English.
- Possess basic math skills.
- Legally eligible to work in the United States
Any combination of education and experience that demonstrates an ability to do the job will be considered. Physical Demands: - Position is very physically active.
- Must be able to lift/move 30 lbs. on a regular basis
- Ability to stand (all day if necessary), walk, bend, kneel, crouch, twist and reach as the job requires.
- Ability to do repetitive motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements.
 Work Environment: - Typical kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects.
- On SUNY Brockport campus.Â
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