On-Call Short Order Cook/Retail Service

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    "ExternalDescriptionStr": "<p>Skidmore College Dining Services is accepting applications for the On Call Short Order Cook/Retail Service.</p>\n<p><strong>SUMMARY</strong></p>\n<p>Prepare, cook, serve and clean&nbsp;work and dining areas and other duties as described below or&nbsp;as&nbsp;assigned by supervisor.</p>\n<p><strong>ESSENTIAL DUTIES AND&nbsp;RESPONSIBILITIES&nbsp;</strong>include the following. Other duties&nbsp;may be assigned within classification.</p>\n<ol>\n <li>Assist&nbsp;with&nbsp;setup,&nbsp;serving,&nbsp;and&nbsp;cleaning&nbsp;of&nbsp;any&nbsp;station&nbsp;as&nbsp;assigned</li>\n <li>Take,&nbsp;prepare,&nbsp;and&nbsp;serve orders&nbsp;for&nbsp;patrons</li>\n <li>Responsible for stir-frying, sautéing, baking&nbsp;pizza, breads, convenience baked&nbsp;goods, cookies, carving, slicing deli items; grilling and frying raw&nbsp;proteins as required for assigned station (e.g. hamburgers, chicken breast/fingers, pork chops etc.)</li>\n <li>Heat&nbsp;items&nbsp;for&nbsp;daily&nbsp;specials. Items&nbsp;will&nbsp;be&nbsp;either&nbsp;prepared&nbsp;by&nbsp;a&nbsp;cook&nbsp;and&nbsp;ready&nbsp;to&nbsp;heat&nbsp;or&nbsp;will&nbsp;be&nbsp;convenience-type items such as, but not limited&nbsp;to,&nbsp;soups, chili,&nbsp;casserole-style dishes, etc. Use oven,&nbsp;steamer,&nbsp;char&nbsp;broiler,&nbsp;griddle, pasta&nbsp;maker,&nbsp;pasta&nbsp;cooker,&nbsp;or&nbsp;fryer&nbsp;as&nbsp;appropriate</li>\n <li>Merchandise&nbsp;and&nbsp;ensure&nbsp;correct&nbsp;signage&nbsp;for&nbsp;assigned station</li>\n <li>Greet guests, check ID's&nbsp;and&nbsp;sell guest&nbsp;tickets as&nbsp;assigned; complete sales on&nbsp;POS system as appropriate.</li>\n <li>Stock&nbsp;display&nbsp;cases&nbsp;and&nbsp;reach-in&nbsp;refrigerators</li>\n <li>Stock&nbsp;items&nbsp;for&nbsp;sale&nbsp;or&nbsp;service</li>\n <li>Clean and fill&nbsp;beverage machines, beverage stations and insure that&nbsp;appropriate cups, glasses and utensils are available at all times of service</li>\n <li>Responsible for dining&nbsp;room cleanliness and appearance, to include, but not&nbsp;limited&nbsp;to, tables; chairs in an orderly fashion; pick up&nbsp;napkins, papers, and any other large items off floor</li>\n <li>Sort silverware and&nbsp;fill&nbsp;dispensers, maintaining supply of clean dishes at&nbsp;service points,&nbsp;fill salt and pepper shakers, fill napkin dispensers</li>\n <li>If assigned to the dish&nbsp;room, duties&nbsp;may include scraping of&nbsp;dishes, ReuseMore containers and utensils, operating conveyor, and the proper storage of all items</li>\n <li>Clean&nbsp;refrigerators,&nbsp;freezers,&nbsp;and&nbsp;all&nbsp;equipment used</li>\n <li>Cover,&nbsp;date,&nbsp;and&nbsp;label all&nbsp;food items&nbsp;to&nbsp;be stored</li>\n <li>Assist&nbsp;in&nbsp;food&nbsp;production&nbsp;in&nbsp;any area of&nbsp;Dining&nbsp;Services as&nbsp;assigned&nbsp;within&nbsp;classification</li>\n <li>Assist&nbsp;in&nbsp;special events/catering&nbsp;events&nbsp;as&nbsp;assigned</li>\n <li>Set up&nbsp;infirmary&nbsp;orders&nbsp;and&nbsp;assist in delivery</li>\n <li>Responsible for cleanliness and organization of&nbsp;items stored in buffets/closets&nbsp;and in&nbsp;central receiving</li>\n <li>Take&nbsp;care&nbsp;of&nbsp;washing&nbsp;and&nbsp;drying&nbsp;all&nbsp;laundry&nbsp;and&nbsp;store&nbsp;in&nbsp;proper&nbsp;places&nbsp;when&nbsp;assigned</li>\n <li>Sell&nbsp;alcoholic beverages in&nbsp;compliance with&nbsp;NYS Liquor Authority and Skidmore College regulations</li>\n <li>Frequently check and record&nbsp;temperatures of&nbsp;food&nbsp;throughout the day in accordance with Dining Services policies and New York State Board of Health Policies</li>\n <li>Clean carts, bleach dishes, trays, glasses, burnish silver, polish silver, and other special event items&nbsp;·</li>\n <li>Test&nbsp;new&nbsp;recipes&nbsp;when&nbsp;requested</li>\n <li>Ensure&nbsp;all&nbsp;food&nbsp;is&nbsp;prepared,&nbsp;served&nbsp;and&nbsp;stored in accordance&nbsp;with&nbsp;NYS&nbsp;Health Codes</li>\n <li>Confer&nbsp;with supervisor&nbsp;as&nbsp;to&nbsp;extra&nbsp;duties&nbsp;in&nbsp;food&nbsp;preparation&nbsp;and&nbsp;cleaning&nbsp;in&nbsp;assigned&nbsp;area</li>\n <li>Scrub&nbsp;chairs, tables,&nbsp;and all&nbsp;equipment weekly</li>\n <li>Maintain&nbsp;a&nbsp;demonstrated&nbsp;interest&nbsp;in&nbsp;learning new ideas</li>\n <li>Ability to speak and listen&nbsp;effectively and&nbsp;respectfully with&nbsp;supervisors, customers, and&nbsp;employees of the College</li>\n <li>Maintain&nbsp;an&nbsp;appropriate&nbsp;image&nbsp;and&nbsp;dress</li>\n <li>Establish&nbsp;and&nbsp;maintain&nbsp;a&nbsp;high&nbsp;level&nbsp;of&nbsp;customer service</li>\n</ol>\n<p><strong>QUALIFICATION</strong></p>\n<p>To perform this job successfully, an&nbsp;individual must be able&nbsp;to perform each essential duty satisfactorily.&nbsp;The requirements listed below are representative of the knowledge,&nbsp;skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p>\n<p><strong>EDUCATION&nbsp;and/or EXPERIENCE</strong></p>\n<p>High&nbsp;School diploma or&nbsp;general education degree&nbsp;(GED); and&nbsp;six&nbsp;months&nbsp;previous work-related work experience and/or training; or an equivalent combination.</p>\n<p><strong>LANGUAGE&nbsp;SKILLS</strong></p>\n<p>Ability&nbsp;to&nbsp;read&nbsp;and&nbsp;interpret documents&nbsp;such&nbsp;as&nbsp;safety&nbsp;rules, operating&nbsp;and&nbsp;procedure manuals.</p>\n<p><strong>MATHEMATICAL&nbsp;SKILLS</strong></p>\n<p>Ability to add, subtract and multiply in&nbsp;culinary weights and&nbsp;measurements. Ability to count money and make change accurately.</p>\n<p><strong>REASONING&nbsp;ABILITY</strong></p>\n<p>Ability to apply common sense understanding to&nbsp;carry out&nbsp;instructions furnished in written or oral form. Ability to deal&nbsp;with problems involving a few concrete variables in standardized situations.&nbsp;Ability to utilize or learn&nbsp;basic computer functions.</p>\n<p><strong>CERTIFICATES,&nbsp;LICENSES AND&nbsp;REGISTRATIONS</strong></p>\n<p>Serv-Safe/HACCP&nbsp;Certified within&nbsp;one&nbsp;year of employment&nbsp;from&nbsp;classification&nbsp;date.</p>\n<p><strong>PHYSICAL&nbsp;DEMANDS</strong></p>\n<p>The physical demands described here are representative&nbsp;of those that must be met by an employee to successfully perform the essential functions of&nbsp;this&nbsp;job. Reasonable accommodations&nbsp;may be&nbsp;made&nbsp;to&nbsp;enable individuals with disabilities, or those who are&nbsp;not&nbsp;physically able, to perform the essential functions.</p>\n<p>While performing&nbsp;the duties of this&nbsp;job, the employee&nbsp;is&nbsp;regularly required to stand; walk,&nbsp;sit; use hands to finger,&nbsp;handle,&nbsp;or&nbsp;feel; reach/lift&nbsp;with hands and arms; push/pull;&nbsp;climb or balance;&nbsp;stoop,&nbsp;crouch; talk,&nbsp;hear, taste&nbsp;and smell. The employee must&nbsp;regularly lift&nbsp;and/or move&nbsp;up&nbsp;to 30pounds with&nbsp;appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.</p>\n<p><strong>WORK&nbsp;ENVIRONMENT</strong></p>\n<p>The&nbsp;work&nbsp;environment characteristics&nbsp;described here&nbsp;are representative&nbsp;of&nbsp;those an employee encounters while performing the essential functions of this job. Reasonable accommodations&nbsp;may be made to enable individuals with disabilities to perform the essential functions.</p>\n<p>While&nbsp;performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot&nbsp;and/or cold&nbsp;conditions; moving mechanical parts; frequent exposure to fumes or&nbsp;airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud.</p>\n<p>Understand&nbsp;proper&nbsp;use&nbsp;of&nbsp;chemicals&nbsp;used&nbsp;in&nbsp;the&nbsp;performance&nbsp;of&nbsp;duties&nbsp;and&nbsp;familiarity&nbsp;with&nbsp;the&nbsp;Safety</p>\n<p>Data&nbsp;Sheets&nbsp;(SDS)</p>\n<p>College reserves the&nbsp;right to&nbsp;reassign all&nbsp;personnel as necessary in the&nbsp;event of an&nbsp;absence or&nbsp;an emergency</p>\n<p>May&nbsp;be&nbsp;required&nbsp;to&nbsp;attend&nbsp;employer-sponsored&nbsp;classes&nbsp;or&nbsp;seminars aimed&nbsp;at&nbsp;developing&nbsp;or&nbsp;improving skills</p>\n<p>May&nbsp;be&nbsp;required&nbsp;to&nbsp;work&nbsp;overtime or&nbsp;weekends&nbsp;with&nbsp;minimal&nbsp;notice</p>\n<p>Understand&nbsp;and&nbsp;comply&nbsp;with&nbsp;New&nbsp;York&nbsp;State&nbsp;Health&nbsp;Codes&nbsp;in&nbsp;performance&nbsp;of&nbsp;duties</p>\n<p>Will be required to attend&nbsp;knife and&nbsp;equipment training sponsored by Skidmore College Dining Services</p>\n<p><strong>Pay:</strong> $20.31/hour</p>\n<p><strong>Work Schedule will be night and weekends&nbsp;</strong></p>\n<p><strong>Required documents needed to apply:</strong></p>\n<ul>\n <li>On-line application</li>\n <li>Cover Letter</li>\n <li>Resume</li>\n <li>List of Three References</li>\n</ul>\n<p>&nbsp;</p>\n<p><i><strong>EEO STATEMENT</strong></i></p>\n<p><i>Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.</i><br><br><i>Employment at Skidmore College is contingent upon an acceptable background check result.</i><br><br><i><strong>CREATIVE THOUGHT MATTERS.</strong></i></p>",
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