Part Time Kitchen Helper - Dining Services

Position Summary

Prepares and serves food, operates cash register, washes dishes, cleans and assists in various other capacities in a food service operation. Work follows academic calendar with opportunity to work during break periods.

Essential Functions

Under direction, prepares food such as pizzas, pastas, paninis, etc. using established recipes. Operates kitchen equipment including slicer, deep fryer, turbo chef, microwave, digital food monitoring system, espresso machine, and other similar equipment. Sets up food for service, ensuring temperatures are within safety guidelines and recorded.

Takes corrective action when necessary. Serves food, and communicates appropriately with customers about the food. Performs cashier duties using the POS system. Maintains production and usage records as required. Maintains established quality, food safety, and workplace safety standards, including HACCP and NYS Dept. of Health guidelines.

Performs general cleaning, trash removal, and dish washing. Restocks supplies. Demonstrates excellent customer service at all times while working in a fast-paced, team environment. Participates in training and performs other duties as assigned. Follows all BASC policies and procedures, including safety policies.

Minimum Qualifications

High school diploma/GED preferred. Minimum 1-year relevant experience preferred. ServSafe Certification preferred Demonstrated dependability, punctuality, neatness and personal hygiene. Demonstrated ability to work well with others. An understanding of storage, sanitation and safety procedures Able to read and write in English.

Possess basic math skills. Legally eligible to work in the United States Any combination of education and experience that demonstrates an ability to do the job will be considered. Physical Demands: Position is very physically active. Must be able to lift/move 30 lbs. on a regular basis Ability to stand (all day if necessary), walk, bend, kneel, crouch, twist and reach as the job requires.

Ability to do repetitive motions: grasp, push, pull, fine manipulation with knives and other common kitchen implements. Work Environment: Typical kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects. On SUNY Brockport campus.