Float Chef - LP

About the role

Are you mission-driven and passionate about helping others succeed? Do you strive to lead, follow, and act with integrity? Are you the one who honors your commitments? Is building trusting relationships an integral part of why you do what you do? Do you push limits and challenge the status quo? If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success! The position is located at the Lake Placid Olympic & Paralympic Training Center, Lake Placid, New York.

Responsibilities

• Assists Food & Nutrition Services Department in multiple areas including the grill, pantry, hotline production, and cold food production.
• Responsible for follow‑up and follow‑through in assigned areas of production.
• Maintains and monitors the salad bar, hotline, and dining room ensuring the highest level of products and service are readily available in a clean and well‑maintained kitchen and dining room.
• Takes pride in the overall cleanliness of dining/kitchen area.
• Leads by example.
• Responsible for following all standards for proper food handling.
• Ensures clear and concise direction is given to Prep Cooks resulting in quality cold food prep, service, sanitation, and cleanliness of the dining room and throughout the kitchen.
• Maintains accurate menu rotation, pulls meats at the direction of the Sous Chef/Executive Chef, follows recipes, and makes suggestions to improve recipes, service, and customer satisfaction.
• Responsible for box lunch production and hospitality services production as needed.
• Must be knowledgeable on how to safely use and clean various pieces of kitchen equipment including meat slicers, steamers, tilt skillets, smokers, and dishwashers among others properly.
• Responsible for meal production to ensure hotline is accurate, complete, and set up by scheduled mealtimes.
• Assists Prep Cooks and/or Sous Chef in their areas as assigned.
• Follows proper food safety handling practices (HACCP).
• Provides customer service to athletes, addresses comments and inquiries.
• Builds and maintains customer rapport and goodwill.
• Coaches fellow staff members in proper food handling procedures.
• Responsible for maintaining food costs by minimizing over production and waste.
• Participates in daily shift briefings to discuss daily production needs and status.
• Reports all incidents/accidents to Management immediately and completes necessary documentation.
• Fills in as needed in other areas to ensure efficient operations.
• Takes initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area to Sous Chefs and/or Executive Chef.
• Follows up and follows through on daily production/tasks lists to ensure completion and turns in all necessary paperwork at end of shift.
• Follows policies and procedures of the USOPC, OPTC and the department.
• Complies with OSHA and Health Department food safety regulations.
• Upholds USO