Garde Manger - Grad College (Starting hourly rate $22.16) - Princeton University

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.  We welcome team members who share our passion of 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 a 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 Garde Manger, Catering/Grad College provides customer service within the parameters of departmental standards with regard for speed of service and customer satisfaction. S/he will be responsible for all levels of customer service, prepare the food requirements of an established menu with the concern for quality, appeal, presentation, sanitation, safety and cost. S/he will also be responsible for maintaining the kitchen and stations in a clean, safe and orderly fashion. 

 

Starting hourly rate $22.16

 

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

 

 

PLEASE NOTE, THE ABOVE VIDEO DOES NOT REFLECT THE ACTUAL DUTIES OF THIS POSITION.

Responsibilities:

• Ensure all items are creatively garnished and attractively presented.
• Organize mass, simultaneous production of cold hors d’oeurves, sandwiches, salads, dressings, desserts, etc.
• Label and pack them for delivery to several different places on campus.
• Create items in batches, substituting ingredients when appropriate, without compromising the integrity or quality of the menu item. This includes sauté, bake, boil, etc.
• Incorporate new recipes and production techniques to improve food quality and streamline the system.
• Maintain the kitchen area in a safe, sanitary condition, including the staff. Solve any safety and sanitation hazards immediately, and report them.  Prevent dangerous situations from occurring.  Follow up any repair requests in the kitchen area.
• Maintain the kitchen equipment (knives, slicers…) and physical layout (counters, shelves…) such that maximum production efficiency is achieved. Make recommendations for improvement to these areas, where possible.
• Maintain storage areas in accordance with FIFO (first in/first out) techniques, HACCP, and all food safety regulations. Cover, label, and date items.
• Track production and leftovers to determine areas for improvement, follow up on these items, and minimize waste. Make effective and creative utilization of leftover products.  Maintain appropriate food cost measures.
• Communicate with the Production Manager to ensure that all products required for the week are in-house, well in advance of its production. Make alternate procurement efforts and substitutions when needed.
• Follow all changes to the daily and weekly production very carefully, working with the production manager and chef to accomplish the request.
• Upon full understanding of the current system, give appropriate feedback and suggestions to all supervisors on streamlining it.
• Organize and supervise any and all staff in cold food production.
• Maintain a professional, positive, productive, and efficient work environment.

 

Qualifications:

Skills Required:

• Good interpersonal skills with ability to coordinate tasks to meet production deadlines. Must be flexible in handling multiple assignments and ability to work in multiple venues.
• Must have the ability to coordinate tasks to meet production deadlines.  Must be Flexible in handling multiple assignments and ability to work in multiple venues.
• Must be able to work rapidly and efficiently during rush periods.
• Must be able work with a variety of kitchen and service equipment including char broilers, steam jacket kettles, pressure steamer ovens, broilers, woks, induction ranges, grills, Panini grills, slicers, choppers mixers, blenders, frozen dessert machines various hot and cold beverage dispensers, coffee brewers, espresso/cappuccino machines steamer/oven, card reader, and various hand tools.
• Must have knowledge of food preparation for a full range of cold foods including salads, fruits and vegetables, deli meats, desserts and accompaniments, and hot food production including steaming, grilling, frying, baking, pizza making and dough mixing.
• Must have Knowledge of customer Service Standards.
• Skills in presenting and garnishing food.

Work Schedule Requirements/Information:

• Flexibility, late nights early mornings, weekends, holidays and work outside the unit is required.
• The schedule may change due to business needs.
• This is an "Essential Personnel" position.

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 hour 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 lbs. in a range of motion from floor to overhead frequently (34-66% of the workday).
• Lift or carry up to 50 lbs. in a range of motion from floor to chest height occasionally (less than 33% of the workday).
• Push or pull using forces up to 50 lbs. occasionally (less than 33% of the workday).
• Use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 lbs. continuously (67-100% of the workday) and up to 30 lbs. 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. KNOW YOUR RIGHTS

Standard Weekly Hours:40.00Eligible for Overtime:YesBenefits Eligible:YesProbationary Period:Per union contractEssential Services Personnel (see policy for detail):YesPhysical Capacity Exam Required:YesValid Driver's License Required:NoUnion Code:SEU-Service Employees Inter Union:#LI-B01