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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:
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- 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.Â
- 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.
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Work Environment:
 Typical kitchen: exposure to extreme temperatures cold/heat, flame, chemicals, knives/sharp objects.
 On SUNY Brockport campus.Â
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