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Job Opportunities
Pantry Lead II (Posting Date: 11/06/09) The Department of Dining Services at Messiah College currently has an opening for the full time position of Pantry Lead II. This position is responsible to plan, prepare, and produce all cold foods for catering and the student dining room, ensuring that both quality and quantity are maintained. Must have a high school diploma or equivalent; 2 years of culinary training/experience; ServSafe certification; experience with high volume restaurant or institutional cooking. Other requirements include: Clean appearance and work habits; ability to organize and coordinate production; accuracy with recipes; Knowledgable about the use and care of food service equipment; Ability to read and follow recipes.
Applicants should provide a letter of application and a current resume. Application materials should be sent to Messiah College Human Resources at: humanres@messiah.edu (applications are preferred via e-mail) or mail the same to:
Applications will be reviewed upon receipt and will be accepted until the position is filled.
Job Description Department: Dining Services Reports To: Sous Chef Supervises: None
Position Summary: Plan, prepare, and produce all cold foods for Catering and the Lottie Service Area, ensuring that both quality and quantity are maintained.
Education Required: High School diploma or equivalent; 2 years of culinary training/experience; ServSafe certification. Experience Required: 4 years of high volume restaurant or institutional cooking. Skills, Characteristics Required for Position:
Special Working Conditions: Must be able to lift 50 lbs; must be mentally and physically able to perform all essential job functions which require walking, standing, pushing, pulling, and lifting. This position is essential; essential personnel report to work as scheduled in the event of an emergency closing or delay.
1. Produce cold foods, and prepare items for salad bar, ensuring both quality and quanity are maintained. 2. Follow standardized recipes. 3. Prep and produce all cold food items for catering events. 4. Give directions to students making sure they follow procedures as outlined. 5. Clean and sanitize equipment and work area. 6. Provide production estimates and write production records. 7. Make a check of food supplies prior to each meal to ensure quanities of food available correspond with needs for daily production. 8. Update recipes as necessary. 9. Review menus and add input. 10. Understand the use and care of kitchen equipment and report any failures to supervisor. 11. Maintain consistent and reliable attendance.
1. Attend meetings and training seminars as assigned by supervisor. 2. Assist in securing of the food service facility. 3. Other duties as assigned. |
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