Culinary Associate at Swarthmore College in Swarthmore College

Job description

Position Title: Culinary Associate Work Type: Part time Location: Swarthmore College Approved Location Type: On Campus Department: Executive Sous Chef Work Shift: Day Shift (United States of America) The Opportunity: As a member of the Dining Services department, the Culinary Associate will work in any of the following stations depending on the schedule or need of the department roles: Cook, Pizza Cook, Commissary or Baker. Working in a fast-paced and dynamic environment, having a passion for food, enjoying being part of an energetic team and the opportunity to make a difference in the student’s dining experience on Swarthmore’s campus. Ensuring the timely meal production for a college dining program under the direction of the Executive Chef or Executive Sous Chef. Preps ingredients and cooks or bakes menu items according to standard recipes. Ensures that food production meets the departmental standards of quality, taste, creativity, presentation, and variety. Responsibilities include assisting with execution of menu items, food safety and the proper sanitation of all kitchen equipment. This is a part-time position, working 15 hours per week. This position is scheduled to work during the academic year, August - May. Essential Responsibilities: Consults daily menu and production sheets in order to be prepared for your shift Reads recipes and produces product consistent with recipes and production Maintains departmental standards for all menu items Place finished products on the line in a timely manner. Ensures faculty, students and staff receive safe food products of the highest quality, freshness, and consistency, according to department standards Stores all food products properly. Wrap tightly, date and label all food items. Transport food to the appropriate walk-in refrigerator or freezer. Clean as you go and sanitize the cook line as well as equipment, walls, floors, hoods, walk-ins, and line coolers. Promotes teamwork by assisting in cleaning areas of the kitchen, sweeping and mopping, cleaning the coolers, organizing dry storage etc. Observes the basic rules of kitchen safety, sanitation and back door safety. Uses First in First Out (FIFO) rule to ensure proper rotation. Utilizes various cleaning chemicals in accordance with Material Safety Data Sheets (MSDS). Completes all running, opening and closing side work. Providing friendly and competent customer service. Record food temp logs of hot and cold food items. Follow all food safety HACCP requirements Store in proper refrigerator/freezer Knowledge of food product, identification, and acceptable level of food quality Ensures food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner Evaluates food quality and preparedness by tasting Cuts, trims, bones, and carves meats and poultry for cooking Responsible for using correct portions when cutting, preparing, and serving items Assists in other areas as needed Assist in kitchen organization and workflow Maintain a professional and clean appearance at all times Ensure proper cooling down of all hot food items before placing them in the refrigerator. Prepare all foods at the correct temperature according to the HACCP Guidelines. Make suggestions to sous chef for menu items and recipe adjustments Communicate clearly with front of house about menu items and portion sizes Record production clearly. Monitor and communicate with the line server/food runner about menu items and portion control. Maintain a visual contact with the front of the house and customers. Responsible for the prep of all components needed for production of salads, deli, catering platters, grab-n-go sandwiches, coffee bar sandwiches and retail locations as directed by production manager, retail operations and catering. Prepares baked goods such as breads, rolls, muffins, biscuits, and