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| Position Title | Catering Cook |
|---|---|
| FLSA | Non-Exempt |
| Primary Responsibilities | The Catering Cook position is a top level position in the dining unit with broad responsibilities including: Prepares all test recipes and final products for the scheduled catered events. Make recommended changes after items have been tested. Attend and assist with the event. Develops recipes for the Dining Service unit according to the Dining Service standards of St. Lawrence University. Estimate food quantities to be used and the supplies needed for the menu and recipes. Works under the direction of the Production Manager, Unit Manager and Assistant Catering Manager. Participate in recipe testing and development for the Dining Services unit. Document any changes. Prepare all items (entrees, vegetables, soup, sauces and other items) according to the recipe, including displaying and carving meats. Prepare and complete pertinent forms and reports. Properly store and utilize excess food according to New York State Health Department Food Service Health Code. Maintain standards of cleanliness and safety. This includes proper personal hygiene plus cleaning of equipment, storerooms and general kitchen areas. Maintain standards of good personal and public relations. Contribute to the total function of the Dining Service operation. Secondary responsibilities include all duties of the Unit Cook. Performs other related duties as assigned. Schedule:Flex Schedule rotating every two weeks. Schedule consists of days, evenings, weekends and holidays. |
| Minimum Qualifications | High School diploma Experience in upscale food preparation and presentation necessary. Must be able to meet the university’s requirements to be authorized to drive a university vehicle. Understand and adjust recipes when needed. Operate standard cooking machinery and equipment. Ability to work independently and well under pressure Ability to move 25 lbs a minimum of 10 Ft. Develop positive and productive working relationships with co-workers and supervisors Effectively present information and respond to questions from managers, customers, co-workers and the campus community in a professional manner Support a positive work environment through teamwork, honesty, approach-ability and a commitment to customer service |
| Preferred Qualifications | 2 year Culinary Arts degree preferred Serve Safe Certified or the ability to be certified within the year. 3 years experience in main food preparation for an upscale restaurant or catering is preferred. Will consider successful completion of an externship or internship in fine dining in place of the 3 years experience. |
| Salary | $18.26 – $26.56/hr. Level E SEIU The actual compensation will be determined based on experience and other factors permitted by law. |
| Status (FT, PT, Seasonal, Temp) | FT Seasonal |
Posting Detail Information
| Posting Number | ST01139 |
|---|---|
| Desired Start Date | |
| Open Date (to accept applications) | |
| Close Date (date applications will not be considered) | |
| Open Until Filled | Yes |
| Special Instructions to Applicant | Please complete the application form and include contact information for three (3) professional references. Upload required documents in the “applicant document” section. All offers of employment are contingent upon successful completion of a background (including criminal records) check. SLU is an Equal Employment Opportunity Employer. |
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