What are the responsibilities and job description for the Catering Cook/Pub 56 position at St. Lawrence University?
Primary Responsibilities
Seasonal, 9 month position during the academic year. Full-time, 40 hours, flexible schedule in the SEIU bargaining unit and part of an exemplary team in Dining and Conference Services.
Minimum Qualifications
Experience:In upscale food preparation and presentation necessary. Three years prior cooking or chef experience in an upscale restaurant or catering is preferred. Will consider successful completion of an externship or internship in fine dining in place of the three years experience.
Supervision Received: General and specific instructions from the Managers and Leaders (unit and catering).
Prepares all test recipes and the final products for Pub 56, plus develops recipes for the Dining Service units according to the Dining Service standards of St. Lawrence University. Estimate food quantities to be used and the supplies needed for the menu and recipes. Flex schedule. Works under the direction of the Manager of Pub 56, Operations Manager, and the Catering Manager.
Secondary responsibilities: All duties of a unit cook
Prepare test recipes for Pub 56, catered events, and all Dining Service units. Make recommended changes after items have been tested.
Prepare test recipes for Pub 56, catered events, and all Dining Service units. Make recommended changes after items have been tested.
Prepare the assigned recipes for Pub 56 or the catered event(s) and perform all duties as the short order cook, assist with nightly service and any event(s).
Prepare and complete pertinent forms and reports.
Properly store and utilize excess food according to New York State Health Department Food Service Health Code.
Maintain standards of cleanliness and safety. This includes proper personal hygiene plus cleaning of equipment, storerooms and general kitchen areas.
Maintain standards of good personal and public relations.
Contribute to the total function of the Dining Service operation.
Responsible for all aspects of inventory management.
Performs other related duties as assigned.
Seasonal, 9 month position during the academic year. Full-time, 40 hours, flexible schedule in the SEIU bargaining unit and part of an exemplary team in Dining and Conference Services.
Education: High School diploma (or equivalent) required.
Experience:In upscale food preparation and presentation necessary. Three years prior cooking or chef experience in an upscale restaurant or catering is preferred. Will consider successful completion of an externship or internship in fine dining in place of the three years experience.
Requirements:
- Understand and adjust recipes when needed.
- Work independently and well under pressure.
- Operate standard cooking machinery and equipment.
- Move 25 pounds a minimum of 10 feet.
- Develop positive and productive working relationships
- Effectively present information and respond to questions from managers, customers, co-workers and the campus community.
- Support a positive work environment through teamwork honesty, approachability and a commitment to customer service.
Must be able to meet the university’s requirements to be authorized to drive a university vehicle.
Supervision Received: General and specific instructions from the Managers and Leaders (unit and catering).
Supervision Given: Instructions may be given to the Food Service Generalist when assigned to assist you. Utility and student workers may also be assigned to the area.
Preferred Qualifications
2-year degree in Culinary Arts preferred.
Salary SEIU Level E $20.28 - $28.51 Status (FT, PT, Seasonal, Temp) FT Seasonal
Posting Detail Information
Posting Number
ST01522
Desired Start Date
Open Date (to accept applications)
Close Date (date applications will not be considered)
Open Until Filled
Special Instructions to Applicant
Salary : $20 - $29