Cook

Culinary Position at Holy Cross Perform various culinary duties to provide meals and services to students and guests following exact menu and recipe specifications with established practices and procedures. Responsibilities include food preparation, cook-to-order line service, station set-up, stocking, rotating product and maintaining a clean safe area following sanitation and food allergy regulations and safety standards. Responsibilities also include the operation of various standard equipment; turbo vector, impinger, deck, rotisserie and convection ovens, slicers, mixers, choppers, flat-top and Panini grills, deep fryers, induction display cooking units, rice/pasta steamers. Other responsibilities include assisting in the set-up, execution and clean-up of catered events and performing other similar tasks as required or requested. Annual certification training required in both ServSafe Food Safety and Food Allergy Awareness. Major areas of responsibility include working from established food production, planning and control operating systems-FoodPro for pre-established practices for food preparation and service. Communicates with guests in a friendly, efficient manner following outlined steps of service. Resolves any complaints in a friendly, service-oriented manner. Assists customers with special orders when needed. Oversees on-call (seven hills) staff, student captains/workers and temps with routine tasks. Have the ability to work safely and effectively with various types of foods that may contain allergens such as wheat, eggs, nuts, tree nuts, dairy, fish, shellfish and soy. Participate and practice in annual training classes involving sanitation, customer service, team building, food allergy awareness and other required training mandated by the Human Resource Department. Have production/service unit set-up for established hours of operation. Greet and receive orders from guests through verbal orders, FoodPro orders or mobile apps. Prepare orders following sanitation and food allergy established practices and procedures. Communicate defective or unsafe equipment/products as well as unusual situations to managers and supervisors. Follow standardized recipes, maintain food temperature logs and accurately complete daily service records for inventory. Stock and maintain all other food and beverage items and units. Assist in special functions as needed. Accurately complete service records and inventory data for Food-Pro systems. Comply with all safety and risk management practices, policies and procedures. Maintain work area in a neat and orderly manner. Ability to succeed in a high-pressure environment. Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect. Perform other similar or related duties as required or requested. Minimum qualifications include up to two years related work experience preferred. High School Diploma or equivalent required. Ability to frequently lift up to 25 pounds; occasionally lift up to 50-100 pounds with assistance. ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire. Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If candidate does not have prior experience, the necessary training must be completed upon hiring. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program. Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests. Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training. Knowledge of relevant practices and procedures equivalent of 1 to 3 years applied training in a specialized occupation. Over 3 months up to and including 12 months relevant experience required.