SENIOR COOK - CAMPUS CENTER DINING HALL

About the role

The Thrive Senior Cook is a culinary leader responsible and accountable for accurately and efficiently preparing, portioning, cooking, and presenting various hot and cold food items and ensuring timely food production for the Thrive Allergen-Free Station. They will prepare and cook food according to recipes and production guidelines for Thrive while adhering to food safety, food handling, kosher, and sanitation procedures.

Responsibilities

• Lead peers in daily kitchen operations in union with the unit sous chefs.
• Arrange daily operations to ensure culinary teammates have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
• Motivate, encourage, and support staff performance through hands-on coaching and training.
• Guarantee culinary team members complete required production for service stations and on time for all meal periods.
• Prepare food independently per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
• Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
• Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
• Work with operational and culinary staff to requisition product, supplies, and equipment.
• Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
• Attend all required training sessions, including allergy, foodborne illness, and safety training.
• Develop and demonstrate a multicultural awareness and cultivate an inclusive, diverse, and respectful Ithaca College community.
• Demonstrate civil and inclusive behavior when interacting with staff, faculty, students, and visitors to the College.
• Promote a flexible, collaborative, and inclusive work and living environment and engage in educational opportunities to increase diversity and inclusion awareness.

Qualifications

• High school diploma or equivalent and 1-2 years experience as a kitchen lead in a restaurant or collegiate/university food service or equivalent combination of experience.
• Enhanced knowledge of cooking processes (e.g., roasting, steaming, frying, sautéing, baking, broiling, grilling, braising) and equipment.
• Food handling and food safety skills, understanding of HACCP procedures, and allergen knowledge.
• Ability to adhere to all food preparation and service standards set by Ithaca College Dining Services staff.
• Capacity to read and follow written and electronic recipes.
• Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

• Additional education and experience including collegiate/university food service.
• ServeSafe Certification.