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Whitsons Culinary Group School Lunch Cook in Port Jefferson, New York

  • Excels in preparation of foods. * Able to Prep, Cook and Serve menu items with ease. * Clean Drivers License And Reliable Transportation Are Required. * Understands the importance of proper POS operations. * Serves meals to students and staff. * Culinary arts degree or equivalent required. * Or minimum 3 year culinary experience necessary. * Serve Safe,Suffolk County BOH Food Managers Certificates, Safety, Hazcom, Customer Service training class certifications. Must attend all other company sponsored training seminars. * Serves meals to students and staff with emphasis on full complete meals. * Completes, maintains, supervises HACCP production logs and takes temperatures on all foods and milks on serving lines, every ½ hour. * Ensure all full meals are served with proper meal components to customer ensure HHFKA compliance. * Should be able to operate the POS system and refresh the system when needed. * Must be able to count and distribute change properly. * Counts daily deposits, fills out all Whitsons cashier sheets, completes the deposit break down fills out deposit slip, fills out deposit log. (follow ESBOCES cash handling policy and procedure) * If applicable, completes daily cash handling procedures and POS requirements. * Daily submittal of invoices, double checked and signed off cashier sheets and sealed deposit bags brought to front office, any injury reports, witness forms, TM statements and completes tasks on time. * Accommodate to the best of your ability the requests of your customer while maintaining Whitsons guidelines. * Performs and supervises cleaning duties, including sweeping and mopping floors, cleaning of equipment and work areas, dishwashing and pot washing. * Stores Pots, Pans, dishes, and utensils. * Delivers, when necessary, food to staff, students and catering events. * Prepares and serves food according to ADP, menu and Whitsons recipes. * Adheres to utensil compliance chart and uses proper utensils for portioning. * Assists in checking in deliveries for accuracy and then stores properly for SCBOH compliance. * Ensure all kitchen and service operations are in compliance with SCBOH guidelines. * Should be able to perform daily tasks in a timely and efficient manner. * Will be able to make sandwiches, salads, fruit, and vegetables in a timely and efficient manner. * Can lift items of 25 pounds safely or less such as milk crates, canned goods, etc according to the Whitsons Safety Procedures set in place. * Ensures service lines are kept clean and are replenished throughout serving time, and prior to next meal period. * Sets up and maintains sign holders, sample plates, serving trays, utensils, condiment table, snack racks and other décor, Snacks, trays utensils, condiments, napkins. * Completes the ordering process by checking on hand inventory, looking at ADP, the menu mix, and then only orders what is necessary for production for 6 menu days. * Uses Station Identifiers from Whitsons Marketing Department for station set and compliance. * Maintains and records temperatures twice a day on all refrigerator and freezer equipment. * Attends all mandatory in-service programs through-out your employment with Whitsons. * Prepares and serve food according to menus. * Checks and stores incoming supplies. * Collects and strips trays for dishwashing. * Stores silverware, dishes, glasses, cups, pots, etc. * Attends all mandatory in-service programs. * Can use Excel to submit weekly grocery orders. * Responsible for calling in Bread and Milk orders daily. * Canidate will have patience, poise and understand to assist students with-in Eastern Suffolk BOCES * Supports the goals, objective and mission statement set forth by Whitsons. * Performs all other duties as assigned Mon - Fri - 7:45am -1:15pm * High school graduate or equivalent. * Ability to speak and read English in order to understand and perform job assignments. * Extensive physical demands including, but not limited to, lifting, bending, pushing, and pulling. * Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. * Always present a positive and professional image. * Able to correctly operate the Districts POS system once trained. * Basic fundamentals of BOH Policies, Cooking Principals, and Team Building. * Requires SCDOH Food Managers Certification, ServSafe, or comparable Certification Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
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