Cold Spring Harbor Laboratory, a world-renowned research organization, is seeking an individual for the position of Cook in the Catering Services department. The responsibilities of this individual will include cooking for events and Catering Services as directed by the chefs, assisting with supervising of the seasonal cooking staff, and maintaining a sanitary environment.
• Prepare hot & cold food as directed by lead chef(s) and/or supervisors.
• Follow proper sanitation procedures.
• Securely close up work station and/or facility at the end of a shift / work day
• Maintain cooking equipment
• Provide feedback to the Catering Services & Events Chef, which includes: • Food usage & consumption information • Seasonal cook staff performance input
Work schedules will be coordinated with the Kitchen Manager(s) according to events and seasonal needs of the department. * You may be required to work evenings, weekends and holidays.(delete this line if searching for a seasonal candidate).
This is a seasonal opportunity. Various work schedules are available.
Knowledge/Skills: - Ability to prioritize workload; ability to stay organized under pressure. - Knife and equipment skills - Knowledge of the definitions of various dietary needs; Familiarity with the proper handling techniques when preparing food for guests with allergies. - Knowledge of the proper handling techniques for hot and cold food, including, but not limited to: preparation, cooking, and storage. - Knowledge of proper sanitation procedures - Ability to troubleshoot kitchen equipment and perform minor repairs - Ability to communicate over the phone and in person with diplomacy, tact, and proper etiquette. - Basic computer literacy required - Spanish bi-lingual preferred.
Education: High school diploma desired. Culinary education a plus.
Experience: Minimum of 2 years’ of experience cooking in a restaurant, catering and/or hotel setting.
Physical: Must be able to stand for long periods of time and lift boxes up to 75 pounds. There will be some bending and stretching required. Must be able to handle periods of stress when under pressure during peak dining hours.
Environmental: Exposure to heat and noise in the kitchen area, as well as cold temperatures when entering the freezer for food. Must be comfortable working around large groups of people.
Other: Ability to work evenings, weekends, and holidays as required. Ability to speak and understand Spanish a plus.
If interested, please apply for this position via the CSHL website at: http://cshl.peopleadmin.com/postings/16269
Position Number: 01416-A
For more information about CSHL, please visit us at www.cshl.edu
CSHL is an EO/AA Employer. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or protected veteran status.
VEVRAA Federal Contractor
Internal Number: 01416-A
About Cold Spring Harbor Laboratory
Since 1890, Cold Spring Harbor Laboratory (CSHL) has been a global leader in research and education. The international scientific community at CSHL provides a unique and stimulating atmosphere for doctoral research?an environment where students, postdoctoral fellows, and faculty work side-by-side. The Watson School of Biological Sciences (WSBS) was founded on the belief that with well thought-out mechanisms, enthusiastic involvement of faculty, and highly motivated students, an innovative curriculum could be provided that would allow students to earn a doctoral degree in a shorter time than in traditional programs without compromising the quality of their training. The curriculum is designed to train students to become scholars and independent thinkers.