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Skidmore College Customer Attendant/Short Order Cook in Saratoga Springs, New York

Skidmore College is accepting applications to fill a full-time Customer Attendant/Short Order Cook. Responsibilities are,

but not limited to; prepare, cook, serve and clean work and dining areas and other duties as described below or as assigned by supervisor.

Hours scheduled are based around operational needs. Subject to change.

Academic Hours:

Saturday 5:45pm-2:15am

Sunday 3:30pm-12:00am

Monday off

Tuesday 3:30pm -12:00am

Wednesday off

Thursday 3:30pm-12:00am

Friday 5:45pm-2:15am

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification.

  1. Assist with setup, serving, and cleaning of any station as assigned

  2. Take, prepare, and serve orders for patrons

  3. Responsible for stir-frying, sautéing, baking pizza, breads, convenience baked goods, cookies, carving, slicing deli items; grilling and frying raw proteins as required for assigned station (e.g. hamburgers, chicken breast/fingers, pork chops etc.)

  4. Heat items for daily specials. Items will be either prepared by a cook and ready to heat or will be convenience-type items such as, but not limited to, soups, chili, casserole-style dishes, etc. Use oven, steamer, char broiler, griddle, pasta maker, pasta cooker, or fryer as appropriate

  5. Merchandise and ensure correct signage for assigned station

  6. Greet guests, check ID's and sell guest tickets as assigned; complete sales on POS system as appropriate

  7. Stock display cases and reach-in refrigerators

  8. Stock items for sale or service

  9. Clean and fill beverage machines, beverage stations and insure that appropriate cups, glasses and utensils are available at all times of service

  10. Responsible for dining room cleanliness and appearance, to include, but not limited to, tables; chairs in an orderly fashion; pick up napkins, papers, and any other large items off floor

  11. Sort silverware and fill dispensers, maintaining supply of clean dishes at service points, fill salt and pepper shakers, fill napkin dispensers

  12. If assigned to the dish room, duties may include scraping of dishes and utensils, operating conveyor, and the proper storage of all items

  13. Clean refrigerators, freezers, and all equipment used

  14. Cover, date, and label all food items to be stored

  15. Assist in food production in any area of Dining Services as assigned within classification

  16. Assist in special events/catering events as assigned

  17. Set up infirmary orders and assist in delivery

  18. Responsible for cleanliness and organization of items stored in buffets/closets and in central receiving

  19. Take care of washing and drying all laundry and store in proper places when assigned

  20. Sell alcoholic beverages in compliance with NYS Liquor Authority and Skidmore College regulations

  21. Frequently check and record temperatures of food throughout the day in accordance with Dining Services policies and New York State Board of Health Policies

  22. Clean carts, bleach dishes, trays, glasses, burnish silver, polish silver, and other special event items

  23. Test new recipes when requested

  24. Ensure all food is prepared, served and stored in accordance with NYS Health Codes

  25. Confer with supervisor as to extra duties in food preparation and cleaning in assigned area

  26. Scrub chairs, tables, and all equipment weekly

  27. Maintain a demonstrated interest in learning new ideas

  28. Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College

  29. Maintain an appropriate image and dress

  30. Establish and maintain a high level of customer service

    QUALIFICATIONS:

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    EDUCATION and/or EXPERIENCE:

    High School diploma or general education degree (GED); and six months previous work-related work experience and/or training; or an equivalent combination.

    LANGUAGE SKILLS:

    Ability to read and interpret documents such as safety rules, operating and procedure manuals.

    MATHEMATICAL SKILLS:

    Ability to add, subtract and multiply in culinary weights and measurements. Ability to count money and make change accurately.

    REASONING ABILITY:

    Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions.

    CERTIFICATES, LICENSES AND REGISTRATIONS:

    Serv-Safe/HACCP Certified within one year of employment from classification date.

    PHYSICAL DEMANDS:

    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions.

    While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

    WORK ENVIRONMENT:

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud.

    • Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SDS)

    • College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency

    • May be required to attend employer-sponsored classes or seminars aimed at developing or improving skills

    • May be required to work overtime or weekends with minimal notice

    • Understand and comply with New York State Health Codes in performance of duties

    • Will be required to attend knife and equipment training sponsored by Skidmore College Dining Services

    PAY RANGE:

    $16.02 per hour per union contract which is 90% of the prevailing wage fore someone new or the rate will be the full $17.80 if current regular union member eligible for 100% rate.

    DOCUMENTS NEEDED TO APPLY:

    Required Documents:

  • On-line Application

  • List of Three References

Optional Documents:

  • Cover Letter

  • Resume

Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws.

Employment at Skidmore College is contingent upon an acceptable background check result.

CREATIVE THOUGHT MATTERS.

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