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Asian Cuisine Line Cook (Wokery)

Location:Amherst, NY
Salary Range:$9.15/hr
Exempt/Non-Exempt:Non-Exempt
Employment Type:Temp
Department:C3
Schedule:Sat/Thur/Fri 12pm-10:30pm
Description:

Position is in our new state-of-the-art marche dining hall that recently opened on campus!

Temporary position, hours: Thur/Sat/Sun 12pm-10:30pm

Must have experience cooking Asian cuisine and using wok in a high-volume environment.

DESCRIPTION:

Prepares, seasons, and cooks/stir fry's in industrial woks all soups, meats, vegetables, fish, poultry, and other food items for consumption. Cooks, prepares, and arranges the food to make an appealing arrangement for guests. Ensures that guests have a favorable and authentic Asian dining experience. Mastery of preparation and cooking of Asian foods a must. Duties include cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed.

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Duties:

 

(Please note that these assignments are subject to change):

•·         Wash, cut, measure, prepare foods for cooking

•·         Maintain production and usage records as required

•·         Maintain high sanitary, hygienic, and safety standards and conditions

•·         Direct work assignments of support staff in cooks' area and train student workers

•·         Demonstrate excellent customer service at all times while working in a fast-paced team environment

•·         General cleaning, stocking and other food service duties as requested by management

Qualifications:

 

•·         Minimum 2 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.

•·         Manages control and use of industrial woks and other common Asian cooking implements, not limited to, woks, fryers, rice cookers, steamers as well as all common professional cooking equipment found in a kitchen.

•·         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 be able to lift 50+ pounds, and be able to walk, stand, bend and reach as the job requires.

•·         Must have basic and accurate math skills

•·         Must pass hands-on practical cooking test

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, or national origin



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