Cook II - Terraces

The Ithaca College Cook II is responsible and accountable for:

• Hot food production and running specialty food stations.
• Accurately and efficiently preparing, portioning, cooking, and presenting various hot and cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events.
• Cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, kosher, and sanitation procedures.
• This is a part-time, benefits-eligible position; 42 weeks with 10 weeks off in early summer.

Responsibilities:

• Learn and adhere to all food preparation guidelines established by the Ithaca College Dining Services culinary leadership team.
• Lead a specialty food station or ongoing culinary assignment under the supervision of sous and executive chefs.
• Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations to yield high-quality food service.
• Set up the kitchen and each workstation for every meal with all needed ingredients and equipment.
• Safely utilize and operate various utensils, including knives & equipment such as ovens, stoves, slicers, mixers, etc.
• Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
• Work with operational and culinary staff to requisition products, supplies, and equipment.
• Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
• Attend all required training sessions, including allergy, foodborne illness, and safety training.
• Develop and demonstrate a multicultural awareness and cultivate an inclusive, diverse, and respectful Ithaca College community. Demonstrate civil and inclusive behavior when interacting with staff, faculty, students, and visitors to the College. Promote a flexible, collaborative, and inclusive work and living environment and engage in educational opportunities to increase awareness and understanding of diversity and inclusion.

Required Qualifications:

• High school diploma and 2+ years of applicable experience related to food preparation in a restaurant or other relevant establishment, or equivalent combination of education and experience.
• Working knowledge of food preparation and cooking processes (e.g., roasting, steaming, frying, sautéing, baking, broiling, grilling, braising) and equipment.
• Food handling and food safety skills and allergen knowledge.
• Ability to adhere to all food preparation and service standards set by Ithaca College Dining Services staff is required.
• Capacity to read and follow written and electronic recipes while supervised.
• Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Demonstrate proficient knife skills and complete a cooking demonstration as part of interview process.

Preferred Qualifications:

• Additional education and experience including collegiate/university food service.
• Understanding of HACCP procedures.
• ServSafe Certification.

Work Environment:

The Cook II completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. The Cook II will be issued and/or required to wear slip-resistant shoes, cut gloves, and operate kitchen equipment. The Cook II will be required to work overtime, nights and weekends, and various holidays as needed.