Float Chef - LP

Description

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!

Here's a Summary Of Responsibilities

Assists Food & Nutrition ServicesDepartment in multiple areasincluding thegrill, pantry, hotline production,and cold food production.Responsible forthefollow-upandfollow-throughin assigned areasof production. Maintains and monitorsthesalad bar, hotline,anddining roomensuringthatthe highest level of products and service are readily available in a clean andwell-maintainedkitchen, and dining room.Takes pride inthe overallcleanlinessof dining/kitchenarea. Leads by example.

Here’s How You’ll Have An Impact

• Responsible forfollowingallstandards for proper food handling.
• Ensures clear and concise directionis giventoPrep Cooksresulting in qualitycold food prep, service, sanitation, and cleanliness of the dining roomand throughout the kitchen.
• Maintains accurate menu rotation, pulls meatsatthe direction of the Sous Chef/Executive Chef,followsrecipes,and makes suggestions to improverecipes, service,and customer satisfaction.
• Responsible forbox lunch production and hospitality services production as needed.
• Must be knowledgeableonhow tosafely useand clean various pieces of kitchen equipment including meatslicers, steamers, tilt skillets,smokers, anddishwashersamongst othersproperly.
• Responsible formeal production to ensure hotline isaccurate, complete, andset up by scheduledmealtimes.
• AssistsPrep Cooksand/or Sous Chef in their areas as assigned.
• Follows proper food safety handling practices(HACCP).
• Providescustomerservice to athletes, addressescomments andinquiries.Builds and maintains customer rapport and goodwill.
• Coachesfellowstaffmembersin properfood handlingprocedures.
• Responsible for maintainingfoods costs by minimizing over production and waste.
• Participates in daily shift briefings to discuss daily production needs and status.
• Reportall incidents/accidents to Management immediately. Completes necessary documentation.
• Fills in as neededin other areastoensureefficient operations.
• Takesinitiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their areato Sous Chefs and/or Executive Chef.
• Follows up and follows through on daily production/tasks lists to ensure completion and turns inall necessarypaperwork at end of shift.
• Follows policies and procedures of the USOPC[U.S. Olympic& ParalympicCommittee], OPTC[Olympic& ParalympicTraining Center]and the department.Complywith OSHA and Health Department food safety regulations. Upholds USOPC code of ethics.
• Maintains a professional demeanor, punctual,neat,andcleanappearance.
• Shows respect for equipment, utensils, and supplies.
• Builds and maintains good working relationshipswith, and respect forall members of Food & Nutrition Servicesand Management team.Contributes to a positive environment.
• Willingly supportsLP Dining Servicesdepartment’sgoalof providing World Class Service.
• Embraces and supportsthe Olympic& ParalympicCulture andKey Behaviors.
• Regular attendance at work,USOPCtrainings, and meetings isan essential job function.
• Performsother duties as assigned.
  
  

Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehendat a 12thgrade level minimum.
• ServSafeCertification preferred or willingness to obtain.
• Experience dealing with allergens and understanding cross contact concerns.
• Must have a reliable form of transport to get to and from work.
• Minimum 3 years ofexperience asa Line Cookin quantity food productionpreferred.
• Knowledge of proper use of chemicals. Follows OSHA regulations.
• General knowledge of the care and safe usage of food service equipment and kitchen utensils - Ability tobe trainedand certified on operation of equipment found in a commercial kitchen.
• Ability to readand executerecipes.
• Ability to display good customer service skillsto both internal and external customers.
• Leads by example - able to communicate effectively and is a trustedteam player.
• Maintains confidentiality on USOPC and department matters.
• Well groomed, always demonstrates good personal hygiene.
• Dependable, organized and demonstrates attention to details.Completesall work assignments.
• Ability to work independently and under pressure.
  
  

Here Are The Tools, Equipment, & Conditions

• Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays.
• Regular exposure to high heat and cold when prepping and preparing food.
• Prolongedperiods of standing and actively moving around the kitchen.
• Various repetitivemotionsincludedbut not limited to bending, kneeling, and reaching, andtheability to lift50pounds using the buddy system.
• Exposure to chemicals and use in compliance with OSHAguidelines
• Regular attendance at work, USOPCtrainings, and meetings is an essential job function.
  
  

Here's Where You'll Work

Lake Placid Olympic & Paralympic Training Center, Lake Placid, New York

Here's Some More Information You Need To Know

• Hiring pay range $20.00 - $20.50 per hour.
• This Full-Time, Non-Exempt position is intended to work 40 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summaryhere.
  
  

This job posting will close 12:00pm MT on 10/12/2026.