Kosher Cook

Location
New Jersey, United States
Posted
14 Dec 2020
End of advertisement period
14 Feb 2021
Ref
12208
Contract Type
Permanent
Hours
Full Time

Department Campus Dining
Category Food Services and Dining
Full-Time / Part-Time Full-Time
Work Schedule 2 Week Rotating Schedule - Week I Monday, Wednesday - Friday 11:30 am - 8:00 pm & Sunday 9:00 am - 7:30 pm - Week II - Monday 11:30 am - 8:00 pm, Tuesday 7:00 am - 7:00 pm, Wednesday - Friday 11:30 am - 8:00 pm

Overview

Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. If you are a chef by profession, love to mentor and teach, are a student at heart, and believe that community engagement happens around food, we’d love to hear from you! We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award-winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients.

We invite you to be part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything.

The Kosher Cook will prepare the food requirements of the daily menu with concern for quality, appeal, presentation, cleanliness, safety, and cost in accordance with kosher law. The Kosher cook will be responsible for maintaining the kitchen in a clean, safe, and orderly fashion.  This will all be done while adhering to the policies and procedures of the Department of Dining Services, Princeton University and the supervising rabbinical agency.

Responsibilities

Major Duties and Responsibilities:

  • Responsible for the preparation and presentation of a full variety of foods for the daily menu and special holiday menus, including soups, sauces, casseroles, stir fry’s, meats, cold foods, and vegetables. Adheres to standardized recipes; established portion sizes; and quality, taste, and presentation standards as set forth by the Department of Dining Services and the rabbinical supervisor. 
  • Assists in the ongoing training of kitchen personnel. 
  • Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. Maintains the separation of equipment in the meat and dairy kitchen. Corrects or reports any safety and sanitation hazards. 
  • Adheres to the policy of “clean as you go.” Assists in the daily, weekly, and periodic cleaning and maintenance duties. 
  • Maintains the storage areas, utilizing proper storage techniques, including enforcing a FIFO (first in/First out) policy for all foodstuffs. 
  • Is familiar with all food preparation procedures in accordance with kosher law including the regular use of standardized recipes, batch cooking, portion control charts, production sheets, and service summary reports. 
  • Maintains and enforces the established energy conservation techniques and guidelines. 
  • Adheres to the policies and procedures of the Department of Dining Services, a Princeton University and the supervising rabbinical agency. 
  • Assists with production, service, and clean-up of special functions on and off campus. 
  • Performs other tasks as directed by University management and the supervising mashgiach.

Qualifications

Minimum Requirements:

  • Ability to read, write and follow verbal and written instructions, and execute recipes.
  • High School Diploma.
  • Prior dependable work record.
  • Two or more years as a cook or the equivalent in the food service industry. Must be an accomplished cook and have a basic knowledge of food and supply systems.
  • Knowledge of New Jersey State Health Department rules and regulations.
  • Knowledge of kosher law preferred. Skills Required
  • Must be a neat worker, alert and dependable
  • Must have the ability to coordinate tasks to meet production deadlines.
  • Good interpersonal skills with ability to take direction and work with others.
  • Knowledge of and experience with the use and maintenance requirements for kitchen equipment including char boilers, steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools.
  • Must have knowledge of food preparation according to kosher law for a full range of entrees, sauces, soups and accompaniments; and knowledge of food cooking processes, e.g., grilling, frying, roasting, broiling, steaming, etc. (in an institutional environment preferred).
  • Skill in presenting and garnishing food. 

Work Schedule Requirements:

  • The schedule will be discussed during the interview process and established when an offer of employment is made. 
  • Flexibility, early mornings, late nights, weekends, holidays and work outside the unit is required. 
  • The schedule will change due to business needs. 
  • This is a 12 mth.. (26pay), 100% Duty Time (40 hr.), Kosher Cook position
  • This is an “Essential Personnel” position.

Essential Job Functions:

  • Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
  • Sit for no more than 2 hours during an 8-hour day, except for cashiers and card checkers who may sit for 2 – 4 hours at one time for a total of 4 – 6 hours per day;
  • Drive for no more than 30 minutes at one time;
  • Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
  • Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
  • Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
  • Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
  • Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
  • Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
  • Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
  • Possess physical agility, full range of motion, and ability to maintain balance.

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW.

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