Food Truck Line Cook

Brief Description

Job Classification

Line Cook – Food Truck

Work Unit

Statler Commissary

Current Concept

Food Truck

Status

Probationary Full-Time Union

May incur lay-offs during University recess periods

FLSA Status

Full-Time, Non-Exempt, Hourly

Starting Rate

$17.82/hr (Union Employees: See Appendix “A” of Union contract)

Benefits

Benefits Included

Hours of Work



Sun-Thurs 9am-5pm



Hours vary semester to semester as required by business needs, in the Union Contract

Position Summary

Prepare and cook items such as chicken souvlaki, mac and cheese, fried chicken bites amongst other items on the food truck. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean workspace. This position requires teamwork, communication skills, ability to read tickets, and multi-task.

Job Assignments

• Food Preparation and cooking.
• Follow established recipes and production system, maintain production and usage records.
• Accurately prepare customers’ orders and handle requests in a timely manner.
• Perform Lead Cook duties, as needed.
• Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment.
• Assist with training new hires and student workers.
• High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work.
• General cleaning, other food service duties, and projects as requested by management.
• Working in other food units when Food Truck is out of season
  
  
  

Job Requirements

• Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards.
• Must be able to demonstrate proficiency in professional knife-handling skills.
• Experience in following standardized recipes, measure ingredients accurately.
• Experience at organizing and maintaining kitchen workstations.
• Ability to correctly identify product.
• Must be able to prioritize work and execute tasks with speed, efficiency, and accuracy, in a high-volume environment.
• Ability to work independently and part of a team to fulfill customer orders.
• Must demonstrate excellent customer service.
• Must be able to speak, read, and write English, and have accurate math skills.
• Must maintain professional appearance, demeanor, and hygiene.
• Must have reliable transportation and attendance
  
  
  

Work Environment

• The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces.
• The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, noise as well as extreme temperatures in coolers and freezers.
• Work may take place in a refrigerated and temperature-controlled environment.
  
  
  

Physical and Mental Demands

• The position is very active, and the employee must be able to stand and walk for a minimum of 8 hours.
• The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.
• While performing the duties of the job, the employee is regularly required to talk and hear.
• The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
• The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc.
• The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
• The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs.
  
  
  

Licenses and Certifications

Non-essential Requirement:

Employee must have a valid NYS Drivers License, and submit to A Department of Transportation (DOT) physical examination, in order to obtain a DOT card. Company drug screen testing also required.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Employee Name:

Employee Signature:

Date:

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.