SEIU Salad/Sandwich Maker

About the role

The University of Rochester is committed to fostering an inclusive and welcoming culture that advances its mission to Learn, Discover, Heal, Create – and Make the World Ever Better. The role supports Douglass Dining/Auxiliary Operations within a work environment defined by the values of equity, leadership, integrity, openness, respect, and accountability.

Responsibilities

• Prepares and mixes ingredients for a variety of sandwiches; makes sandwiches as ordered.
• Cleans, prepares, and mixes ingredients according to computer-generated recipes for salads, fruit cocktails, salad dressings, sandwiches, and similar dishes; arranges vegetables and salads attractively; garnishes appropriately.
• Prepares special food products for patients, cafeteria service, and catered functions.
• Sets up salad bar and replenishes as needed.
• Cleans fruits and vegetables; removes inedible portions; peels, dices, shreds, or slices as required; properly prepares and stores produce to ensure maximum shelf life.
• Assembles ingredients; processes and portions special food products required for patient feeding; ensures serving areas are supplied, garnished, and adequately refilled.
• Plans and prepares for the following day(s).
• Cleans utensils, equipment, and work areas; maintains prescribed standards of sanitation, safety, and housekeeping.
• Reviews computer-generated recipes or receives instruction from the FPM regarding type, quantity, and portion sizes; plans work to meet cooking and serving schedules.
• Processes, measures, and mixes ingredients for sandwiches such as chicken, tuna, and egg salad; portions roasted/baked meats by slicing; makes sandwiches as ordered; labels and displays sandwiches on trays.
• Records amounts of food left over or not served and additional food items prepared.
• Mixes ingredients and prepares a variety of desserts for patient and staff meal service; arranges attractively and adds garnishes.

Requirements

• Ability to read and write English and understand and follow oral and written instructions.
• 6 months of experience in a commercial food service or an equivalent combination of education and experience.
• Ability to lift items weighing approximately 40–50 pounds.