Woodmark Hotel
Kirkland, Washington
RISE Rotational 3-month or 6-Month Culinary Internship RISE (Respect, Integrity, Service, Excellence) Opportunity: Culinary Intern - Full Time - $22.05 / hour Summary: The RISE Rotational Culinary Internship is a 3-month or 6-month program that provides culinary students with meaningful experience that expands their skills and provides a diversified foundation for their future culinary careers. Through a rotational approach, interns will gain real-life experience in the culinary industry, working at the luxurious Woodmark Hotel on the shore of Lake Washington and assist in maintaining the AAA Four Diamond Standards. The RISE Rotational 6-Month Culinary Internship will include: 3 or 6 Months of experience in the following phases: Garde Manager Hors d' oeuvres, salads, cheese plates, antipasti, terrines, cold fish or meat, cold sauces and dressing, chilled soups, fruits, pates, caviars, desserts. Restaurant Outlet Utilize culinary skills in a restaurant setting at The Woodmark's restaurant, Carillon Kitchen. Set up work station with required mis en place, tools, equipment and supplies. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Banquet Kitchen Prepare a wide variety of national and international cuisines, up to three meals per day in The Woodmark's busy banquet department. Learn how to plan and execute menu items for banquet and catering events, quantity production methods for large scale events, production and consumption ratio for buffets, plated functions, and displays. Attendance to the monthly managers meetings. Pre-shift and post-shift meetings. Training and mentorship from our team of professional managers. What you will gain: On-the-job experience in the most prevalent areas of the Food & Beverage department. Master skills and be taught new ones through hands-on demonstration and peer-to-peer interaction. Valuable feedback and coaching from managers to support your growth throughout the program and future culinary career. Professional development and targeted growth opportunities in the culinary industry with valuable experience. Perks and Benefits: $22.05 per hour. 32-40 hours of work per week. A summer spent on our luxurious property on the shore of Lake Washington in Downtown Kirkland. Easy access to work - centrally located in Kirkland, Washington. Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Carillon Point property discounts and perks. LifeMart discount program through ADP. Qualifications: Current enrollment or recent completion of a culinary degree (AAS or BAS) or equivalent experience preferred. Available to complete a full-time, 6-month program. Knife skills required. Excellent written and verbal communication skills. Ability to read, write, and interpret instructional documents such as reports, recipes, and procedure manuals. Ability to work a flexible schedule based on department needs. Schedules may include working evenings, weekends, and holidays. Must have unrestricted work authorization in the US. Must have a valid WA Food Worker's Permit. Must be familiar with all kitchen equipment. Must be able to stand on feet and walk throughout the day for long periods of time. Must be able to work in either hot or cold conditions. Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Be part of a luxury revolution in the hospitality space. When you become a RISE Intern at the Woodmark Hotel & Still Spa, you are empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Your View From Work: Our Guest Experience: Our property inspires guests to feel peaceful yet adventurous in an escape that will immerse them in the natural beauty and authentic flavor of the Pacific Northwest. We are located on the tranquil shores of Lake Washington; our destination invites guests to disconnect from the distractions of everyday life and reconnect to themselves. We encourage guests to explore outdoor activities or simply stay in, our personalized approach to luxury invites guest to treat themselves to a new every day. This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work-related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 22.05-22.05 Hourly Wage PI6d0d8123da65-6930
RISE Rotational 3-month or 6-Month Culinary Internship RISE (Respect, Integrity, Service, Excellence) Opportunity: Culinary Intern - Full Time - $22.05 / hour Summary: The RISE Rotational Culinary Internship is a 3-month or 6-month program that provides culinary students with meaningful experience that expands their skills and provides a diversified foundation for their future culinary careers. Through a rotational approach, interns will gain real-life experience in the culinary industry, working at the luxurious Woodmark Hotel on the shore of Lake Washington and assist in maintaining the AAA Four Diamond Standards. The RISE Rotational 6-Month Culinary Internship will include: 3 or 6 Months of experience in the following phases: Garde Manager Hors d' oeuvres, salads, cheese plates, antipasti, terrines, cold fish or meat, cold sauces and dressing, chilled soups, fruits, pates, caviars, desserts. Restaurant Outlet Utilize culinary skills in a restaurant setting at The Woodmark's restaurant, Carillon Kitchen. Set up work station with required mis en place, tools, equipment and supplies. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Banquet Kitchen Prepare a wide variety of national and international cuisines, up to three meals per day in The Woodmark's busy banquet department. Learn how to plan and execute menu items for banquet and catering events, quantity production methods for large scale events, production and consumption ratio for buffets, plated functions, and displays. Attendance to the monthly managers meetings. Pre-shift and post-shift meetings. Training and mentorship from our team of professional managers. What you will gain: On-the-job experience in the most prevalent areas of the Food & Beverage department. Master skills and be taught new ones through hands-on demonstration and peer-to-peer interaction. Valuable feedback and coaching from managers to support your growth throughout the program and future culinary career. Professional development and targeted growth opportunities in the culinary industry with valuable experience. Perks and Benefits: $22.05 per hour. 32-40 hours of work per week. A summer spent on our luxurious property on the shore of Lake Washington in Downtown Kirkland. Easy access to work - centrally located in Kirkland, Washington. Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Carillon Point property discounts and perks. LifeMart discount program through ADP. Qualifications: Current enrollment or recent completion of a culinary degree (AAS or BAS) or equivalent experience preferred. Available to complete a full-time, 6-month program. Knife skills required. Excellent written and verbal communication skills. Ability to read, write, and interpret instructional documents such as reports, recipes, and procedure manuals. Ability to work a flexible schedule based on department needs. Schedules may include working evenings, weekends, and holidays. Must have unrestricted work authorization in the US. Must have a valid WA Food Worker's Permit. Must be familiar with all kitchen equipment. Must be able to stand on feet and walk throughout the day for long periods of time. Must be able to work in either hot or cold conditions. Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Be part of a luxury revolution in the hospitality space. When you become a RISE Intern at the Woodmark Hotel & Still Spa, you are empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Your View From Work: Our Guest Experience: Our property inspires guests to feel peaceful yet adventurous in an escape that will immerse them in the natural beauty and authentic flavor of the Pacific Northwest. We are located on the tranquil shores of Lake Washington; our destination invites guests to disconnect from the distractions of everyday life and reconnect to themselves. We encourage guests to explore outdoor activities or simply stay in, our personalized approach to luxury invites guest to treat themselves to a new every day. This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work-related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 22.05-22.05 Hourly Wage PI6d0d8123da65-6930
Woodmark Hotel
Kirkland, Washington
RISE Rotational 3-month or 6-Month Culinary Internship RISE (Respect, Integrity, Service, Excellence) Opportunity: Culinary Intern - Full Time - $22.05 / hour Summary: The RISE Rotational Culinary Internship is a 3-month or 6-month program that provides culinary students with meaningful experience that expands their skills and provides a diversified foundation for their future culinary careers. Through a rotational approach, interns will gain real-life experience in the culinary industry, working at the luxurious Woodmark Hotel on the shore of Lake Washington and assist in maintaining the AAA Four Diamond Standards. The RISE Rotational 6-Month Culinary Internship will include: 3 or 6 Months of experience in the following phases: Garde Manager Hors d' oeuvres, salads, cheese plates, antipasti, terrines, cold fish or meat, cold sauces and dressing, chilled soups, fruits, pates, caviars, desserts. Restaurant Outlet Utilize culinary skills in a restaurant setting at The Woodmark's restaurant, Carillon Kitchen. Set up work station with required mis en place, tools, equipment and supplies. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Banquet Kitchen Prepare a wide variety of national and international cuisines, up to three meals per day in The Woodmark's busy banquet department. Learn how to plan and execute menu items for banquet and catering events, quantity production methods for large scale events, production and consumption ratio for buffets, plated functions, and displays. Attendance to the monthly managers meetings. Pre-shift and post-shift meetings. Training and mentorship from our team of professional managers. What you will gain: On-the-job experience in the most prevalent areas of the Food & Beverage department. Master skills and be taught new ones through hands-on demonstration and peer-to-peer interaction. Valuable feedback and coaching from managers to support your growth throughout the program and future culinary career. Professional development and targeted growth opportunities in the culinary industry with valuable experience. Perks and Benefits: $22.05 per hour. 32-40 hours of work per week. A summer spent on our luxurious property on the shore of Lake Washington in Downtown Kirkland. Easy access to work - centrally located in Kirkland, Washington. Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Carillon Point property discounts and perks. LifeMart discount program through ADP. Qualifications: Current enrollment or recent completion of a culinary degree (AAS or BAS) or equivalent experience preferred. Available to complete a full-time, 6-month program. Knife skills required. Excellent written and verbal communication skills. Ability to read, write, and interpret instructional documents such as reports, recipes, and procedure manuals. Ability to work a flexible schedule based on department needs. Schedules may include working evenings, weekends, and holidays. Must have unrestricted work authorization in the US. Must have a valid WA Food Worker's Permit. Must be familiar with all kitchen equipment. Must be able to stand on feet and walk throughout the day for long periods of time. Must be able to work in either hot or cold conditions. Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Be part of a luxury revolution in the hospitality space. When you become a RISE Intern at the Woodmark Hotel & Still Spa, you are empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Your View From Work: Our Guest Experience: Our property inspires guests to feel peaceful yet adventurous in an escape that will immerse them in the natural beauty and authentic flavor of the Pacific Northwest. We are located on the tranquil shores of Lake Washington; our destination invites guests to disconnect from the distractions of everyday life and reconnect to themselves. We encourage guests to explore outdoor activities or simply stay in, our personalized approach to luxury invites guest to treat themselves to a new every day. This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work-related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 22.05-22.05 Hourly Wage PIddabcfd6-
RISE Rotational 3-month or 6-Month Culinary Internship RISE (Respect, Integrity, Service, Excellence) Opportunity: Culinary Intern - Full Time - $22.05 / hour Summary: The RISE Rotational Culinary Internship is a 3-month or 6-month program that provides culinary students with meaningful experience that expands their skills and provides a diversified foundation for their future culinary careers. Through a rotational approach, interns will gain real-life experience in the culinary industry, working at the luxurious Woodmark Hotel on the shore of Lake Washington and assist in maintaining the AAA Four Diamond Standards. The RISE Rotational 6-Month Culinary Internship will include: 3 or 6 Months of experience in the following phases: Garde Manager Hors d' oeuvres, salads, cheese plates, antipasti, terrines, cold fish or meat, cold sauces and dressing, chilled soups, fruits, pates, caviars, desserts. Restaurant Outlet Utilize culinary skills in a restaurant setting at The Woodmark's restaurant, Carillon Kitchen. Set up work station with required mis en place, tools, equipment and supplies. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Banquet Kitchen Prepare a wide variety of national and international cuisines, up to three meals per day in The Woodmark's busy banquet department. Learn how to plan and execute menu items for banquet and catering events, quantity production methods for large scale events, production and consumption ratio for buffets, plated functions, and displays. Attendance to the monthly managers meetings. Pre-shift and post-shift meetings. Training and mentorship from our team of professional managers. What you will gain: On-the-job experience in the most prevalent areas of the Food & Beverage department. Master skills and be taught new ones through hands-on demonstration and peer-to-peer interaction. Valuable feedback and coaching from managers to support your growth throughout the program and future culinary career. Professional development and targeted growth opportunities in the culinary industry with valuable experience. Perks and Benefits: $22.05 per hour. 32-40 hours of work per week. A summer spent on our luxurious property on the shore of Lake Washington in Downtown Kirkland. Easy access to work - centrally located in Kirkland, Washington. Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Carillon Point property discounts and perks. LifeMart discount program through ADP. Qualifications: Current enrollment or recent completion of a culinary degree (AAS or BAS) or equivalent experience preferred. Available to complete a full-time, 6-month program. Knife skills required. Excellent written and verbal communication skills. Ability to read, write, and interpret instructional documents such as reports, recipes, and procedure manuals. Ability to work a flexible schedule based on department needs. Schedules may include working evenings, weekends, and holidays. Must have unrestricted work authorization in the US. Must have a valid WA Food Worker's Permit. Must be familiar with all kitchen equipment. Must be able to stand on feet and walk throughout the day for long periods of time. Must be able to work in either hot or cold conditions. Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Be part of a luxury revolution in the hospitality space. When you become a RISE Intern at the Woodmark Hotel & Still Spa, you are empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Your View From Work: Our Guest Experience: Our property inspires guests to feel peaceful yet adventurous in an escape that will immerse them in the natural beauty and authentic flavor of the Pacific Northwest. We are located on the tranquil shores of Lake Washington; our destination invites guests to disconnect from the distractions of everyday life and reconnect to themselves. We encourage guests to explore outdoor activities or simply stay in, our personalized approach to luxury invites guest to treat themselves to a new every day. This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work-related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 22.05-22.05 Hourly Wage PIddabcfd6-
Campus Dining and Shops
Buffalo, New York
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.