ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification. Responsible for fundamental cooking techniques (e.g. knife skills, sauteing, braising, cooking, grilling,etc.) and familiar with use of kitchen equipment Responsible for the proper utilization of all kitchen equipment, including the setup, breakdown, safety and sanitation, and proper storage Collaborate with Executive Chef/kitchen management to organize and prioritize production for weekly cycle menu Cook any items that appear on the menu, either preparing personally, directing or demonstrating the procedure for a cook/short order/student employees Assist Executive Chef/kitchen management/supervisor in establishing preparation and presentation standards for stations, maintain standards by personally preparing or by directing appropriate assigned staff, ensure food quality and freshness by utilizing just-iri-time preparation techniques Assist Executive Chef/kitchen management/supervisor by recording quantities produced, tracking leftovers, and ensuring yield accuracies of recipes Confer with Executive Chef/kitchen management to prep foods that can be accomplished without sacrificing the nutritional value of the food Effectively communicate with other employees all information necessary to ensure efficient work flow and timely service to customers Oversee and assist in the cleaning and sanitation of assigned station Clean and organize refrigerators, freezers and all equipment in work stations Maintain quality standards established by management regarding appearance, temperature, texture taste and presentation of all products Ensure that all food is properly prepared, served, and stored in refrigerator and freezer in accordance with New York State Health codes Confer with Executive Chef/kitchen management/supervisor to ensure food stocks, including leftovers are utilized efficiently and spoilage/waste is minimized Confer with Supervisor as to extra duties in cleaning and food preparation Assist in development and testing of new recipes When given tested recipes, follow recipe as given Assist in special events/catering events when assigned Perform all duties regarding cleaning or food preparation as assigned by Supervisor Demonstrate knowledge and proficiency in the preparation and set up of special diet request Ability to write routine notes and supply requests; ability to speak and listen effectively and professionally with supervisors, customers, and employees of the College. Establish and maintain a high level of customer service Participate in culinary events in-house and in other locations as assigned Frequent check and record temperatures of food throughout the day in accordance with Dining ' Services policies and New York State Board of Health Policies Maintain an interest in learning new ideas and attend formal training as required Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College Maintain an appropriate image and dress Establish and maintain a high level of customer service QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High School diploma or general education degree (GED); and five years related experience and/or training in cooking-related skills; or equivalent combination. Associate degree in culinary arts preferred. LANGUAGE SKILLS Ability to read and interpret documents such as recipes, safety rules, operating and procedure manuals. MATHEMATICAL SKILLS Ability to add, subtract, divide, and multiply in culinary weights and measurements. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions. CERTIFICATES, LICENSES AND REGISTRATIONS ServSafe/HACCP Certified within one year of employment from classification date. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30 pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud. Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SOS) College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency May be required to attend employer-sponsored classes or seminars aimed at improving skills May be required to work overtime or weekends with minimal notice Understand and comply with New York State Health Codes in performance of duties Academic Schedule Saturday 11:00am -7:30pm Sunday 12:00pm-8:30pm Monday 12:00pm -8:30pm Tuesday 10:00am -6:30pm Wednesday 10:00am-6:30pm Thursday off Friday off Pay rate: $24.53 per hour Required documents needed to apply: On-line application Cover Letter Resume List of Three References EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws. Employment at Skidmore College is contingent upon an acceptable post-offer background check result. CREATIVE THOUGHTMATTERS.

SUMMARY Cleans and fills Dining Services equipment, maintains facility cleanliness, and performs other duties described below. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification. Set up and operation of entire dish room, including all ware-washing equipment and processes including but not limited to dish machine, pot washers, scraping stations, accumulator, ReuseMore containers and all other associated equipment. Notify supervisor of malfunctioning equipment Fill milk urns, ice bins, water coolers and change soda/beverage tanks when needed Responsible for sweeping, scrubbing, vacuuming, and mopping floors throughout the facility when needed or as assigned Daily cleaning of all equipment and areas as assigned Clean exhaust hoods, including filters, when necessary or assigned Assist with infirmary cart Assist with proper receiving and storage of all food and non-food items Assist with delivery, setup, and staffing of catered events as assigned If assigned to the Spa, also responsible for stocking beer and wine Filter grease daily as assigned Assist in bleaching dishes and burnishing silver, washing walls, ceilings and baseboards Interact with customers in a courteous and friendly manner Perform custodial-type work if assigned within the dining halls and Spa Ability to set up, clean, and operate all necessary equipment Extra duties in cleaning and food preparation may be assigned by a supervisor Ability to speak and listen effectively with supervisors, customers, and employees of the College Maintain a demonstrated interest in learning new ideas Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College Maintain an appropriate image and dress Establish and maintain a high level of customer service QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High School diploma or general education degree (GED). LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and procedure manuals. MATHEMATICAL SKILLS Ability to add, subtract, multiply and divide. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions. CERTIFICATES, LICENSES AND REGISTRATIONS Attend Serv-Safe/HACCP course within one year of employment from classification date. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 80 pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud. Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SOS) College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency Maybe required to attend employer-sponsored classes or seminars aimed at developing or improving skills Maybe required to work overtime or weekends with minimal notice Understand and comply with New York State Health Codes in performance of duties Pay: $19.77/hour Work Schedule will be nights and weekends. Required documents needed to apply: On-line application Cover Letter Resume List of Three References EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws. Employment at Skidmore College is contingent upon an acceptable background check result. CREATIVE THOUGHT MATTERS.

SUMMARY Prepare, cook, serve and clean work and dining areas and other duties as described below or as assigned by supervisor. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification. Assist with setup, serving, and cleaning of any station as assigned Take, prepare, and serve orders for patrons Responsible for stir-frying, sautéing, baking pizza, breads, convenience baked goods, cookies, carving, slicing deli items; grilling and frying raw proteins as required for assigned station (e.g. hamburgers, chicken breast/fingers, pork chops etc.) Heat items for daily specials. Items will be either prepared by a cook and ready to heat or will be convenience-type items such as, but not limited to, soups, chili, casserole-style dishes, etc. Use oven, steamer, char broiler, griddle, pasta maker, pasta cooker, or fryer as appropriate Merchandise and ensure correct signage for assigned station Greet guests, check ID's and sell guest tickets as assigned; complete sales on POS system as appropriate. Stock display cases and reach-in refrigerators Stock items for sale or service Clean and fill beverage machines, beverage stations and insure that appropriate cups, glasses and utensils are available at all times of service Responsible for dining room cleanliness and appearance, to include, but not limited to, tables; chairs in an orderly fashion; pick up napkins, papers, and any other large items off floor Sort silverware and fill dispensers, maintaining supply of clean dishes at service points, fill salt and pepper shakers, fill napkin dispensers If assigned to the dish room, duties may include scraping of dishes, ReuseMore containers and utensils, operating conveyor, and the proper storage of all items Clean refrigerators, freezers, and all equipment used Cover, date, and label all food items to be stored Assist in food production in any area of Dining Services as assigned within classification Assist in special events/catering events as assigned Set up infirmary orders and assist in delivery Responsible for cleanliness and organization of items stored in buffets/closets and in central receiving Take care of washing and drying all laundry and store in proper places when assigned Sell alcoholic beverages in compliance with NYS Liquor Authority and Skidmore College regulations Frequently check and record temperatures of food throughout the day in accordance with Dining Services policies and New York State Board of Health Policies Clean carts, bleach dishes, trays, glasses, burnish silver, polish silver, and other special event items Test new recipes when requested Ensure all food is prepared, served and stored in accordance with NYS Health Codes Confer with supervisor as to extra duties in food preparation and cleaning in assigned area Scrub chairs, tables, and all equipment weekly Maintain a demonstrated interest in learning new ideas Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College Maintain an appropriate image and dress Establish and maintain a high level of customer service QUALIFICATION To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High School diploma or general education degree (GED); and six months previous work-related work experience and/or training; or an equivalent combination. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and procedure manuals. MATHEMATICAL SKILLS Ability to add, subtract and multiply in culinary weights and measurements. Ability to count money and make change accurately. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions. CERTIFICATES, LICENSES AND REGISTRATIONS Serv-Safe/HACCP Certified within one year of employment from classification date. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities, or those who are not physically able, to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk, sit; use hands to finger, handle, or feel; reach/lift with hands and arms; push/pull; climb or balance; stoop, crouch; talk, hear, taste and smell. The employee must regularly lift and/or move up to 30pounds with appropriate equipment and assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme hot and/or cold conditions; moving mechanical parts; frequent exposure to fumes or airborne particles, toxic or caustic chemicals. The noise level is usually moderate to loud. Understand proper use of chemicals used in the performance of duties and familiarity with the Safety Data Sheets (SDS) College reserves the right to reassign all personnel as necessary in the event of an absence or an emergency May be required to attend employer-sponsored classes or seminars aimed at developing or improving skills May be required to work overtime or weekends with minimal notice Understand and comply with New York State Health Codes in performance of duties Will be required to attend knife and equipment training sponsored by Skidmore College Dining Services Academic Work Schedule Saturday: 5:00 pm - 1:30 am Sunday: 2:30 pm - 11:00 pm Monday: off Tuesday: 2:30 pm - 11:00 pm Wednesday: off Thursday: 2:30 pm - 11:00 pm Friday: 5:00 pm - 1:30 am Pay rate: $19.77/hour Required documents needed to apply: On-line application Cover Letter Resume List of Three References EEO STATEMENT Skidmore College is committed to being an inclusive campus community and, as an Equal Opportunity Employer, does not discriminate in its hiring or employment practices on the basis of race, color, creed, religion, gender, age, national or ethnic origin, physical or mental disability, military or veteran status, marital status, sex, sexual orientation, gender identity or expression, genetic information, predisposition or carrier status, domestic violence victim status, familial status, dating violence, or stalking, or any other category protected by applicable federal, state or local laws. Employment at Skidmore College is contingent upon an acceptable post-offer background check result. CREATIVE THOUGHT MATTERS.