Second Cook - Goldstein Center

Syracuse University is a private, international research university with distinctive academics, diverse offerings, and an undeniable spirit. Located in the geographic heart of New York State, Syracuse offers a quintessential college experience with more than 200 majors, 100 minors, and a global footprint.

About the Syracuse Area

Syracuse is a medium-sized city in Central New York with a metro-area population of approximately 500,000. The region offers a low cost of living, cultural attractions, parks, museums, festivals, professional regional theater, premier shopping, and seasonal recreation including water skiing, snow skiing, hiking in the Adirondacks, wineries along the Finger Lakes, and biking on trails along the Erie Canal.

Responsibilities

• Prepare all standard dining center meals.
• Prepare and cook meat, vegetables, gravy, meatballs.
• Make soup, pancake batter, biscuits, etc.
• Slice and trim meat, bone turkey, slice cheese and cold cuts.
• Prepare proper amount of food and time cooking so that all items are ready for serving on schedule.
• Observe safety and health regulations and maintain highest standards of sanitation.
• Obtain ingredients and supplies from storeroom.

Requirements

• High school education or an equivalent combination of education and experience.
• At least 3 years of food service experience, some of which must be restaurant or catering cooking experience.
• A valid driver’s license.

Physical Requirements

• Standing 85% – 100% of the shift.
• Frequent bending at the waist; able to bend to below the knee.
• Frequent stooping and/or crouching.
• Frequent walking back and forth throughout the kitchen and food service areas.
• Frequent twisting and bending of head, neck, and torso.
• Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.).
• Listening to and instructing staff.
• Visual and cognitive capability sufficient to read and follow instructions and recipes, communicate and issue instructions/assignments to employees, and perform math functions.
• Frequently lifting and carrying 30 – 50 lbs.
• Able to lift up to 20 lbs. overhead.
• Repetitive wrist movement (e.g., chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.).
• Able to work in conditions of extreme heat; may also work outside in inclement weather.
• Wrist and finger dexterity (e.g., utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils).
• Able to push and pull up to 250 lbs.

Tools/Equipment

• Operate a variety of equipment including food slicer, grill, deep fryer, convection oven, steamer, dish washer, deck ovens, mixer, steam kettle, tilt brazier, buffalo chopper, charcoal broiler, truck, etc.