Princeton University
Princeton, NJ, USA
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 cook by profession, love working with top ingredients, 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 Cook will prepare the food requirements of the daily menu with concern for quality, appeal, presentation, cleanliness, safety, and cost. Responsible for maintaining the kitchen in a clean, safe, and orderly fashion.
Starting Hourly Rate -$19.76
Princeton University is holding a Campus Dining Job Fair! On the spot Interviews for Food Service Worker, Residential Food Service Worker and Cook positions on Thursday, August 11th from 10am-3pm Hiring Full-time and Part-time positions Location- 701 Carnegie Center Princeton, NJ 08540 Beverages and snacks will be provided
Open positions may include one of the following shifts. Please indicate in the application process your preferred shift and we will do our best to accommodate your preference.
Full Time Schedules
Monday 6am-2:30pm ,Tuesday 12:30pm-9pm, Friday-Sunday 6am-2:30pm (OFF WED & THURS)
Wednesday-Sunday 12:30pm-9pm (OFF MON & TUES)
Tuesday-Saturday 12pm-8:30pm (OFF SUN & MON)
Monday-Thursday & Sunday 12pm-8:30pm (OFF FRI & SAT)
Tuesday-Saturday 6am-2:30pm (OFF SUN & MON)
Monday 6am-2:30pm, Tuesday 12pm-8:30pm, Friday-Sunday 6am-2:30pm (OFF WED & THURS)
Monday, Thursday-Saturday 12pm-8:30pm (OFF TUES & WED)
Sunday & Monday12pm-8:30pm, Thursday 8am-4:30pm, Fri & Sat 6:30am-3pm (OFF TUES & WED)
Monday & Thursday-Sunday 7am-3:30pm (OFF TUES & WED)
Monday-Thursday 12pm-8:30pm & Sunday 7am-3:30pm (OFF FRI & SAT)
Part Time 20hour Schedules
Monday & Friday-Sunday 3pm-8:30pm (OFF TUES-THURS)
Monday-Wednesday & Friday 11am-4pm (OFF SUN & THURS & SAT)
Why work at Princeton?
Paid Time Off (including vacation, sick time, and 11 University holidays)
Medical/Dental/Vision Insurance Benefits (Effective on your first day)
Employee Child Care Assistance Program
Employee Tuition Assistance
Children’s Educational Assistance Plan (Up to a $20,000 tuition grant for college)
Continued Career Development & Growth Opportunities
Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)
Free Uniforms & Meals
Retiree Medical Plans
Employee Referral Program- Earn up to $500 Bonus
Culinary Boot Camp
Responsibilities
Responsible for the preparation and presentation of a full variety of foods for the menu, including soups, sauces, casseroles, stir frys, 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 Service
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. 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 an FIFO (first in/First out) policy for all foodstuffs.
Is familiar with all food preparation procedures 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 and Princeton University.
Assists with production, service, and clean up of special functions on and off campus.
Performs other tasks as directed by University management.
Qualifications
Minimum Requirements:
Ability to read, write and follow verbal and written instructions, and execute recipes.
High School Diploma.
Prior dependable work record.
Work Schedule Requirements/Information:
Thi s is a twenty-six pays, 100% duty time cook position.
Flexibility, late nights, early mornings, weekends, holidays and work outside the unit is required.
The schedule may be changed due to business needs.
This is an essential personel positon.
Experience
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.
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 charboilers, steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools.
Must have knowledge of food preparation 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.
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 in a range of motions from floor to overhead frequently (34 – 66% of the workday);
lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday);
push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 – 100% of the workday) and up to 30 pounds frequently (34 – 66% of the workday);
bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
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
Apply Here PI188499856
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 cook by profession, love working with top ingredients, 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 Cook will prepare the food requirements of the daily menu with concern for quality, appeal, presentation, cleanliness, safety, and cost. Responsible for maintaining the kitchen in a clean, safe, and orderly fashion.
Starting Hourly Rate -$19.76
Princeton University is holding a Campus Dining Job Fair! On the spot Interviews for Food Service Worker, Residential Food Service Worker and Cook positions on Thursday, August 11th from 10am-3pm Hiring Full-time and Part-time positions Location- 701 Carnegie Center Princeton, NJ 08540 Beverages and snacks will be provided
Open positions may include one of the following shifts. Please indicate in the application process your preferred shift and we will do our best to accommodate your preference.
Full Time Schedules
Monday 6am-2:30pm ,Tuesday 12:30pm-9pm, Friday-Sunday 6am-2:30pm (OFF WED & THURS)
Wednesday-Sunday 12:30pm-9pm (OFF MON & TUES)
Tuesday-Saturday 12pm-8:30pm (OFF SUN & MON)
Monday-Thursday & Sunday 12pm-8:30pm (OFF FRI & SAT)
Tuesday-Saturday 6am-2:30pm (OFF SUN & MON)
Monday 6am-2:30pm, Tuesday 12pm-8:30pm, Friday-Sunday 6am-2:30pm (OFF WED & THURS)
Monday, Thursday-Saturday 12pm-8:30pm (OFF TUES & WED)
Sunday & Monday12pm-8:30pm, Thursday 8am-4:30pm, Fri & Sat 6:30am-3pm (OFF TUES & WED)
Monday & Thursday-Sunday 7am-3:30pm (OFF TUES & WED)
Monday-Thursday 12pm-8:30pm & Sunday 7am-3:30pm (OFF FRI & SAT)
Part Time 20hour Schedules
Monday & Friday-Sunday 3pm-8:30pm (OFF TUES-THURS)
Monday-Wednesday & Friday 11am-4pm (OFF SUN & THURS & SAT)
Why work at Princeton?
Paid Time Off (including vacation, sick time, and 11 University holidays)
Medical/Dental/Vision Insurance Benefits (Effective on your first day)
Employee Child Care Assistance Program
Employee Tuition Assistance
Children’s Educational Assistance Plan (Up to a $20,000 tuition grant for college)
Continued Career Development & Growth Opportunities
Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)
Free Uniforms & Meals
Retiree Medical Plans
Employee Referral Program- Earn up to $500 Bonus
Culinary Boot Camp
Responsibilities
Responsible for the preparation and presentation of a full variety of foods for the menu, including soups, sauces, casseroles, stir frys, 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 Service
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. 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 an FIFO (first in/First out) policy for all foodstuffs.
Is familiar with all food preparation procedures 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 and Princeton University.
Assists with production, service, and clean up of special functions on and off campus.
Performs other tasks as directed by University management.
Qualifications
Minimum Requirements:
Ability to read, write and follow verbal and written instructions, and execute recipes.
High School Diploma.
Prior dependable work record.
Work Schedule Requirements/Information:
Thi s is a twenty-six pays, 100% duty time cook position.
Flexibility, late nights, early mornings, weekends, holidays and work outside the unit is required.
The schedule may be changed due to business needs.
This is an essential personel positon.
Experience
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.
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 charboilers, steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools.
Must have knowledge of food preparation 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.
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 in a range of motions from floor to overhead frequently (34 – 66% of the workday);
lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday);
push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 – 100% of the workday) and up to 30 pounds frequently (34 – 66% of the workday);
bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
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
Apply Here PI188499856
Marymount University
2807 North Glebe Road, Arlington, VA, USA
The Catering Supervisor provides supervision for catering services to ensure client satisfaction and retention. The Catering Supervisor is responsible for executing catered events for both external clients and University departments. The Catering Supervisor will manage and lead a team of staff and student employees, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. This position contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.
Direct Supervisor Retail Operations Manager, Dining Services
Status Full-Time, Exempt Grade xx
Division Financial Affairs Department Dining Services - MMC
No. Direct Reports 5-15 Target Weekly Hours 40
Location 2807 N Glebe (Main Campus)
Benefits Eligibility Yes
MAJOR DUTIES AND RESPONSIBILITIES
Oversees catered events at the University
Directs daily operations of catering services including waited table service, bars, continuous break stations and buffet lines
Plans, advises and assists with menu options and selection and provides food, beverage and facilities quotes for special services or sales
Works with the Retail Operations Manager, chefs and management team to create nutritious and top-quality food options for external and internal clients
Ensures the quality of catering operations, including dishware, linens, food and beverage items, preparing alcoholic beverages to standards, complying with all sanitation guidelines and maintaining area in accordance with state health standards
Apprises manager of any potential problems and assists with resolution of issues
Ensures compliance with all federal, state and local regulations, policies and procedures (e.g., quality assurance, safety, operations, personnel)
Establishes a safe work environment for employees by providing safety-related training and equipment maintenance
Manages the budget by controlling costs (e.g., labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary
Maintains excellent relationships with the clients
Manages, trains, and develops staff
Performs other duties as assigned
JOB REQUIREMENTS
Education Associate’s degree (AA) or two-year equivalent preferred, but not required.
Experience
1 to 3 years of food and event service experience
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
Strong leadership and communication skills
Financial experience and business acumen skills
Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet
Associate’s degree is preferred
Licenses or Certifications
Financial Responsibility Processes or records financial transactions within established guidelines and safeguards. Assists the Retail Operations Manager with review and approval of financial transactions at the function or department level.
Supervision Basic supervision of dining staff
Special Knowledge Knowledge of food procurement system software, Word, and Excel. Knowledge of kitchen tools for use in the preparation of food
SPECIAL WORKING CONDITIONS
None
Marymount provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
The Catering Supervisor provides supervision for catering services to ensure client satisfaction and retention. The Catering Supervisor is responsible for executing catered events for both external clients and University departments. The Catering Supervisor will manage and lead a team of staff and student employees, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. This position contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.
Direct Supervisor Retail Operations Manager, Dining Services
Status Full-Time, Exempt Grade xx
Division Financial Affairs Department Dining Services - MMC
No. Direct Reports 5-15 Target Weekly Hours 40
Location 2807 N Glebe (Main Campus)
Benefits Eligibility Yes
MAJOR DUTIES AND RESPONSIBILITIES
Oversees catered events at the University
Directs daily operations of catering services including waited table service, bars, continuous break stations and buffet lines
Plans, advises and assists with menu options and selection and provides food, beverage and facilities quotes for special services or sales
Works with the Retail Operations Manager, chefs and management team to create nutritious and top-quality food options for external and internal clients
Ensures the quality of catering operations, including dishware, linens, food and beverage items, preparing alcoholic beverages to standards, complying with all sanitation guidelines and maintaining area in accordance with state health standards
Apprises manager of any potential problems and assists with resolution of issues
Ensures compliance with all federal, state and local regulations, policies and procedures (e.g., quality assurance, safety, operations, personnel)
Establishes a safe work environment for employees by providing safety-related training and equipment maintenance
Manages the budget by controlling costs (e.g., labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary
Maintains excellent relationships with the clients
Manages, trains, and develops staff
Performs other duties as assigned
JOB REQUIREMENTS
Education Associate’s degree (AA) or two-year equivalent preferred, but not required.
Experience
1 to 3 years of food and event service experience
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
Strong leadership and communication skills
Financial experience and business acumen skills
Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet
Associate’s degree is preferred
Licenses or Certifications
Financial Responsibility Processes or records financial transactions within established guidelines and safeguards. Assists the Retail Operations Manager with review and approval of financial transactions at the function or department level.
Supervision Basic supervision of dining staff
Special Knowledge Knowledge of food procurement system software, Word, and Excel. Knowledge of kitchen tools for use in the preparation of food
SPECIAL WORKING CONDITIONS
None
Marymount provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
