Cook 1 in Buffalo, NY

Salary Range: $21.42 / Hour

Now Hiring! Grow with us at Three Pillars Catering

Three Pillars Catering is UB's exclusive catering company. Deriving from Campus Dining & Shops, we offer drop off catering and full service staffed events to the university community and beyond.

JOIN OUR TEAM
We are looking for experienced full and part time employees to help with our day to day deliveries and large scale events on campus.
Positions pay a base rate, plus gratuity, yearly raises, competitive benefits with generous amounts of vacation, personal and sick time and excellent health insurance options!

Cook 1/Chef de Partie
Provide exceptional service for Three Pillars Catering in the University at Buffalo’s exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties.

Job Assignments:
- High volume food preparation and cooking, following established recipes and production system.
- Butcher, trim, season and grill special cuts of beef and other meats.
- Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen.
- Maintain production and usage records as required.
- Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment.
- Direct work assignments of support staff in cooks’ area and train student workers.

Job Requirements
- Professional appearance and pleasant customer service focused demeanor.
- Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards.
- Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc.
- Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses.
- Experience in directing work assignments of support staff in cooks’ area.

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