Catering Cook - Smith College - NORTHAMPTON

This is a 40/hour per week position working 45-weeks/year.

Job Summary
Works under the direction of the Catering Manager and Catering Chef, unless assigned to another unit, to prepare and present meals and all related items during assigned shifts. Works cooperatively in a safe and sanitary manner with other staff members to ensure the efficient and professional operation of the unit in accordance with departmental policies. Reviews upcoming menus and food orders and works cooperatively and accurately in planning food production.

Duties and Responsibilities:
Prepares, cooks, garnishes, and presents all menu items in a superior manner in accordance with Dining Services standards and recipes. These include, but are not limited to, breakfast items, soups, entrees including meats, sauces, vegetables, salads, dressings, breads, desserts, and meal alternatives, as well as special diets. Checks all food for proper temperature, flavor, and appearance before each meal is served. Monitors the food service area prior to and during service and replenishes food items as needed. Works cooperatively with the Dining Room Coordinators to ensure that all food is being served in a safe and attractive manner. Assists in delivery and setup of events as needed

Labels and communicates across shifts proper food allergen and dietary traits. Supplies ingredients and food preparations for all signs and menus as needed and in a timely fashion. Information and traits must be supplied and available before service

Produces food with recipes and possesses the ability to produce food without recipe under direction of Catering Chef. Adapts to the many changing demands of an on demand catering operation. Maintains even demeanor as
priorities change.

Utilizes, labels, dates and properly stores leftover food to ensure safe product handling and effective food cost control. Plans usages of frozen items to ensure proper thawing under refrigeration. Communicates amounts of product used to the Chef. Understands and accurately uses all available tools to control costs. Ensures that deliveries are checked in, inspected, weighed, and properly put away using first-in, first-out rules. Rotates other refrigerated food as needed, reports any discrepancies of itemization or unacceptable quality to the Catering Manager or Food Purchasing Office immediately. Assists with the ordering of food and other supplies as necessary.

Assists in the preparation and service of any other meal when on duty. Contributes to the food production demands of other shifts including tea preparation, and performs all other related or relevant tasks.

Cleans and sanitizes all Dining Services areas and equipment including routine floor maintenance on each shift. Supports and maintains proper sanitation, recycling and composting procedures.

Communicates with all people accurately, professionally, and in a timely manner. Works cooperatively with the area manager, staff, and students to ensure an orderly and efficient operation. Responsible for reviewing and understanding all departmental notices. Utilizes e-mail and all college computer access responsibly.

Attends departmental meetings and training workshops as requested. Participates in the preparation and service of special events, as needed. Completes required payroll forms and scheduling forms within deadlines.

Performs all other job related or relevant tasks. Initiates teamwork, collaboration, and cooperation between co-workers

Minimum Qualifications:

• Completion of high school education or vocational school education. Ability to communicate effectively both verbally and in writing and perform basic arithmetic functions.
• Must obtain the following certifications within one year of hiring and stay current with Serv- Safe, Food Allergen, and Anti-Choke

Preferred Qualifications

• Culinary Arts Degree at a post-secondary level.
• At least five years of combined educational and/or commercial experience in quantity cookery that includes baking.

Skills:

• Must have a valid Massachusetts Class III driver’s license.
• Must complete and comply with all college driving credentialing requirements. Upon award of this position, a Division of Motor Vehicles background check will be completed.
• Requirements of the position are consistent with the responsibilities and duties of persons within the food service profession in adherence with all state and federal guidelines.
• Tolerate exposure to water and cleaning chemicals, higher than normal noise levels, and heat and humidity consistent with that produced by commercial kitchen equipment.
• Must demonstrate adequate physical strength and coordination to effectively
• cook, clean and receive supplies while properly utilizing standard food service utensils and equipment.
• Must be able to safely lift and move 50 pounds, work from a step stool, walk and stand for prolonged periods of time, bend, reach, pull and push.
• Must also be able to manipulate utensils and equipment repetitively for variable periods - up to 65% of an assigned shift.
• Must be mobile between kitchen and dining areas and other campus
• food service areas.
• Must possess the sensory ability to taste/smell. Must be comfortable producing food without recipes.
• Must be proactive in asking questions to ensure products meet or exceed expectations.
• Must possess good vision. Must practice good personal hygiene and wear clean uniforms in compliance with public health standards and consistent with college policy. Adheres to the sustainability initiatives set by the department.
• Must possess basic computer skills including receiving and sending emails, and ordering relevant supplies from purveyors.
• Must demonstrate strong interpersonal skills.