Food Truck Line Cook

Job Order Number: DG0454396

Job Title: Food Truck Line Cook

Company: University of Buffalo - Campus, Dining

Location: Buffalo, NY

Salary:

Education: Information Not Provided

Experience: Information Not Provided

Hours:

Duration: Full Time, Regular

Shift:

Description: Job Description Job Classification Line Cook - Food Truck Work Unit Statler Commissary Current Concept Food Truck Status Probationary Full-Time UnionMay incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $17.82/hr (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Hours of Work Mon-Fri: 7:30am-3:30pm & 8:30am-4:30pm Hours vary semester to semester as required by business needs, in the Union Contract Position Summary Prepare and cook items such as chicken souvlaki, mac and cheese, fried chicken bites amongst other items on the food truck. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean workspace. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning, other food service duties, and projects as requested by management. Working in other food units when Food Truck is out of season Job Requirements + Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. + Must be able to demonstrate proficiency in professional knife-handling skills. + Experience in following standardized recipes, measure ingredients accurately. + Experience at organizing and maintaining kitchen workstations. + Ability to correctly identify product. + Must be able to prioritize work and execute tasks with speed, efficiency, and accuracy, in a high-volume environment. + Ability to work independently and part of a team to fulfill customer orders. + Must demonstrate excellent customer service. + Must be able to speak, read, and write English, and have accurate math skills. + Must maintain professional appearance, demeanor, and hygiene. + Must have reliable transportation and attendance 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 surfaces. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, noise as well as extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature-controlled environment. Physical and Mental Demands The position is very active, and the employee must be able to stand and walk 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 re