Job Description:

Cook- PT

Job Location(s)

US-NY-Old Westbury

Overview

New York Institute of Technology (NYIT) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and medicine. A non-profit, independent, private, and nonsectarian institution of higher education, NYIT has more than 9,000 students worldwide.

Since 1955, NYIT has pursued its mission to:provide career-oriented professional education, give all qualified students access to opportunity, and support research and scholarship that benefit the larger world.

For more information, visitnyit.edu.

Responsibilities

Food and Menu Preparation:

Adhere to a daily work plan provided by Area Supervisor including tasks and timelines.
• Prepare and cook food according to daily meal plan in short order and a la carte fashion in accordance to recipes and procedures set forth by Executive Chef.


• Develop daily food preparation and production lists based on daily usage and menus planned for events.


• Coordinate with supervisor and other management team members to assist in making adjustments in quantity and timing of meals based upon changes in group size.


• Work together with supervisor and co-workers to coordinate meal preparation and presentation from kitchen to floor (including layout of buffets and cooking stations); ensure quality and quantity control.


• Operate and oversee use of appliances including, but not limited to: slicers, ovens, broilers, Frialator, dishwashing machinery, and other small kitchen appliances.


• Assist supervisor by tracking inventory levels.


• Notify supervisor if orders for food need to be placed and work with co-workers and supervisor in requisitioning foods, grab and go from commissary, or purchasing agents.


• Provide input and suggestions to menus for special functions and revising daily lunch menu.


• Make independent food selections for portions of menus for smaller functions when requested by manager, and menu substitutions based upon inventory


• Assist in receiving orders and quickly storing to proper areas by placing the perishables away first so that they do not spoil.


• Provide direction to other team members and assist as needed regarding menu selections, set up etc., and perform additional functions incidental to maintaining kitchen area.


• Take and document time and temperature logs consistently throughout the day.


• Prepare and serve foods that require only a short preparation time, including: grilling and garnishing hamburgers; preparing sandwiches; frying eggs; and cooking french fries, often working on several orders at the same time.


• Ensure smooth execution of special functions in manager's absence.


• Other duties as assigned

Maintenance and Cleaning:
Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety
Contact supervisor if maintenance needs to be done or service is needed on any equipment
Clean and organize of all areas including work stations, refrigerators, walk-ins, storage rooms, and general employee areas

Adhere to weekly schedule set forth by Area Supervisor

Qualifications

• Educational Requirements: (High school or Equivalent), plus two to three years' of experience in a high volume commercial catering kitchen setting serving up to 200+ people, or a combination of education and experience from which comparable knowledge and skills are acquired


• Must possess Food Manager Certification, and follow the HACCP policies and procedures


• Ability to work a variety of shifts including weekends, evenings and holidays.


• Ability to perform basic mathematics.


• Ability to stand for extended periods of time and occasioanlly lift/ or move up to 25 lbs.

New York Institute of Technologyis an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity