Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellness, social justice, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. Our nearly 4,000 staff and student employees who make up SCL embrace the opportunity to represent the division and strive for excellence as we shape the Cornell student experience, one interaction at a time
As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple "All You Care to Eat" dining rooms, cafes, coffee houses, food courts, and retail convenience stores. From holiday-themed meals to chef surprises and dining room special nights, the Cornell Dining team of more than 400 culinary and skilled staff members work hard every day towards offering a variety of fresh and healthy food options from all over the world. Cornell Dining's overarching mission is a commitment to serving high-quality foods that are healthy and creatively prepared with genuine care for a diverse community.
Under general supervision, the Catering SO-04 Cook prepares food for mainly off-premise consumption and, at times, serves food directly to customers from a display cooking/production area while constantly being mindful of, and ensuring, required food standards and safety. This position must be team-oriented, customer-service driven and have a desire to succeed. Likely daily tasks include:
Preparing, or assist in preparing, a wide variety of standard food items for primarily off-premise catering, including cold salads, hors d'oeuvres, boxed meals, entrees sides, starches, dressings, sandwiches, fruit, cheeses, and vegetables producing for large for guest counts of 350 and above.
Operating and maintaining kitchen equipment including; char broilers, grill, toaster, fryers, steamers, microwaves, automatic chopping equipment, electric slicer, ovens, woks, conveyor ovens, induction burners and various hand tools.
Assisting management to determine amounts of food to be served and produced as well as provide feedback on production quantities, methods and displays to ensure a high standard of inventory management and food quality.
Ensuring that sanitary, HACCP, and NY State Health codes and procedures are maintained in assigned areas including, but not limited to, temperatures, safe handling procedures, proper sanitary restraints and uniforms.
A successful candidate must have good customer service, interpersonal and organization skills as well as be able to prepare a variety of foods under pressure and retain multiple customer orders at one time. Must have the ability to be creative and flexible at all times as schedules, shifts, locations, and daily tasks are subject to change. Position may require evening, weekend, and holiday hours. May perform other related duties as assigned. Position may be subject to seasonal lay-offs including summer, fall, winter, and spring breaks.
High school diploma, or equivalent and 2 to 3 years experience related to food preparation or an equivalent combinations of experience and education. Must have knowledge and understanding of food cooking processes, techniques (e.g. grilling, frying, roasting, sauteing, broiling, baking, steaming and brazing) and equipment/tools. Basic skills in English including reading, writing, math and verbal articulation.
Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head. Must be able to stand for long periods of time, and conduct repetitive motion, such as chopping, stirring, and mixing. Occasional squatting and frequent bending. Continuous exposure to temperature changes (must be able to tolerate the extreme ranges), heat, steam, smoke, slippery floors, food waste and kitchen equipment such as slicers, fryers, steamers, ovens. Prolonged attentiveness in the use of equipment and the tasks at hand. Long periods of standing.
Must be able to demonstrate proficient knife skills and successfully complete a cooking demonstration as part of the interview process.
Some related restaurant experience. Higher education food service or production kitchen experience preferred. Knowledge of proper sanitation and HACCP procedures helpful. ServSafe Certified preferred.
No relocation assistance is provided for this position. Visa sponsorship is not available for this position.
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Rosana Ng Chang
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In 1865, Ezra Cornell founded an institution "where any person can find instruction in any study." From the beginning, all students were welcome, regardless of race, gender, ideology, or socioeconomic status. Today, we invite you to join our talented and diverse students and accessible faculty who, together, form a living and learning community unmatched in its breadth of opportunities.Cornell University's college, schools, and other academic units offer more than 4,000 courses, 70 undergraduate majors, 93 graduate fields of study, undergraduate and advanced degrees, and continuing education and outreach programs.