Cook - Asa : Job Details

ASA's Mission is to maintain and enhance the quality, diversity, cost, and value of food in the campus dining programs, improving fiscally prudent and affordable food plans for students While ensuring the availability of desired and appropriate merchandise, products, and services for the campus community; Fostering and supporting the campus' core mission of academics, research, scholarship and intellectual creativity, inclusivity, and sustainabilityPosition Summary: Responsible for preparing quality food for residents and guests using standardized recipes and production sheets. Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production. This position is considered Essential . The incumbent must report to work regardless of extreme weather or other conditions.Shift: Part Time, Various days/Various shifts - Flexibility is a MUST. Weekends and Holidays requiredRequired Qualifications:

• High School Diploma or equivalent
• Suffolk County Food Handlers Certificate (or must become certified within 6 months of position)
• 1-2 years experience in a high-volume healthcare environment.
• Knowledge of modified diet principles and safe, sanitary food handling techniques.
• Must have the ability to work harmoniously with a variety of people.
• Ability to read, write, and speak English and follow written and verbal instructions.
• Ability to meet acceptable background check standards.
• Ability to work flexible hours, including evenings and weekends, as appropriate.

Preferred Qualifications:

• AAS in Culinary Arts

Responsibilities/Essential Functions: Department Responsibilities:

• Demonstrate knowledge of food preparation for modified diets based on age, nutrient, and texture modification restrictions.
• Prepares ingredients by following recipes prepared by the Executive Chef: slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Assist food service workers in café as well as food service workers on tray line as assigned.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Setting up workstations with all needed ingredients and cooking equipment
• Keep a sanitized and orderly environment in the kitchen
• Able to explain food safety issues appropriate for age.
• Adhere to organization and departmental policies and procedures on Universal Precautions and patient isolation.
• Prepare menu items identified on the production sheet following forecasted and tallied quantities, following established recipes at all times.
• Demonstrate knowledge of and comply with federal, state, local, and departmental sanitation procedures and maintain a clean, sanitary working environment.
• Other duties as assigned by supervisors/Executive Chef

Working Conditions:Essential Physical Requirements*: Typically lifts 20 to 50 lbs Visual: Normal concentration Hazards: Chemicals/Elements - Careful UseASA is an employer and educator recognized for valuing AA/EEO and Protected Veterans and Individuals with Disabilities. No relocation or VISA Sponsorship is available. ASA may make reasonable accommodations to enable applicants to participate in the hiring process and employees to perform their essential functions. If you require an accommodation to participate in the selection process, you are encouraged to contact Human Resources at (631) ###-####.