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.
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.
Ability to read and interpret documents such as safety rules, operating and procedure manuals.
Ability to add, subtract and multiply in culinary weights and measurements. Ability to count money and make change accurately.
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.
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.
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
Schedule can change for operational needs
Academic Schedule (hours can change to operational needs
Saturday 5:00pm - 1:30am
Sunday 2:30pm - 11:00pm
Tuesday 2:30pm - 11:00pm
Thursday 2:30pm - 11:00pm
Friday 5:00pm - 1:30am
Required documents needed to apply:
- On-line application
- Cover Letter
- List of Three References
Hourly Rate: $16.02 per hour per the contract which is 90% of the prevailing wage for someone new or the rate will be the full $17.80 if current regular union member eligible for 100% rate.
In order to prevent or significantly reduce the risk of COVID-19 transmission at Skidmore College and protect all members of the College community from infection, successful candidates will be required to submit proof of full vaccination as a condition of employment, unless exempted as a reasonable accommodation of a medical condition or sincerely religious belief or practice.
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.