Kitchen Worker, Part Time
Department
Gordon Commons
Job Family
Service - Union
Vassar College is deeply committed to providing equal employment opportunities to all applicants and employees by promoting an environment of transparency and respect for differences. We welcome applications from individuals of all backgrounds who meet the qualifications of a posting. If you need to request an accommodation to fully participate in the search process, please contact careers@vassar.edu.
Job Description
Schedule: Thursday/Friday 5pm-9pm, Saturday/Sunday 5pm-9:30pm (18 hours per week)
Academic Year
Position Summary
The Kitchen Worker provides operational support for a high-volume operation while ensuring proper sanitation, efficient practices, and compliance with food handling standards. The Kitchen Worker provides a wide range of support including, but not limited to food preparation, dish and ware washing, maintaining cleanliness and trash removal, serving food, and stocking as necessary. This position is part of the success of the food service program serving food through dining halls, cafes, catering, and a food truck. The Kitchen Worker follows Health Department regulations and expectations of Vassar College with regards to food quality, safety, preparation, presentation, and audit compliance.
Responsibilities
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As directed by the management team, complete tasks that contribute to the Dining Services daily operation.
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Perform quality work and meet deadlines for meals as assigned by the culinary and management teams.
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Assemble salads and sandwiches using pre-cooked or ready-to-eat ingredients, prepare protein-based salads such as tuna salad, and chop, organize, and prepare ingredients to be used for service or for the overall food production effort.
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Properly and safely use various knives to cut and prepare food ingredients with precision and efficiency
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Serve food according to food safety guidelines and monitor for freshness and quality.
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Understanding of FIFO principles with daily rotation of stock and properly date/label products stored in coolers, dry storage, or kitchen areas in proper storage containers.
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Capacity to operate all of the stations and platforms throughout the dining operation within classification.
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As the runner, gather ingredients and ice from coolers, freezers and stock rooms for efficient food production and service.
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Throughout the duration of a shift, at the conclusion of a shift, and in preparation for service the next day, ensure kitchen surfaces including floors as well as equipment, pots, pans and utensils dishes, and flatware are maintained, cleaned, sanitized, and organized appropriately to expected standards.
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Responsible for the proper use of the dish room equipment using water softener and dish washing chemical disbursement to clean, scrape, wash, and stack dishes, utensils, and cooking equipment.
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Execute utility functions such as, but not limited to sweeping, mopping, cleaning up spills, trash...