U.S. Olympics

Assists Food & Nutrition Services Department in multiple areas including pantry, service specialist, steward, catering, food production, dishwashing, and general kitchen cleaning.. Perform daily inventories of prepped items, including omelet station, burger station, cut fruit, and salad bar.. Communicate with the Executive Chef or Sous Chef regarding any assistance needed for production.. Keep the Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, including modification suggestions.. Communicate with the Executive Chef/Sous Chef on assigned tasks.

dishwasher

Are you mission-driven and passionate about helping others succeed? Do you strive to lead, follow, and act with integrity? Are you the one who honors your commitments? Is building trusting relationships an integral part of why you do what you do? Do you push limits and challenge the status quo? If you answered YES, keep reading to find out how you can contribute to the success of Team USA! Here's a summary of responsibilities: Assists Food & Nutrition Services Department in multiple areas including pantry, service specialist, steward, catering, food production, dishwashing, and general kitchen cleaning. Responsible for follow-up and follow-through in assigned production areas. Supports the Sous Chef by prepping as needed, working stations during service, including grill and omelet stations, and serving food to athletes. Maintains and monitors food service areas, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, servery, and dining room. Takes pride in the overall appearance of the dining/servery area. Leads by example. Here's how you'll have an impact: Dish Room & Sanitation <ul><li>Load, run, and unload the dishwasher with utensils, glassware, cookware, plates, and trays quickly and efficiently.</li><li>Ensure all dishes are clean and sanitized before they are put away on dish racks or used by your fellow team members.</li><li>Maintain the dishwasher to ensure it is clean and organized and that the wash cycle is always sanitary and operating at peak performance.</li><li>Mop and sanitize the dish room, kitchen floors, and dining room at the end of each shift to maintain safety and sanitation.</li><li>Sanitize work area at least once an hour throughout your shift to prevent cross-contamination.</li><li>Ensure the kitchen is kept neat and clean, including dishes, floors, trash, work areas, walls, and overall cleanliness of equipment.</li></ul> Dining Operations <ul><li>Perform daily inventories of prepped items, including omelet station, burger station, cut fruit, and salad bar. Meet production demands and limit waste. Communicate with the Executive Chef or Sous Chef regarding any assistance needed for production.</li><li>Responsible for producing box lunches, coordinating order fulfillment, and picking up as necessary.</li><li>Keep the Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, including modification suggestions. Ensure product is available throughout the meal service.</li><li>Label and stock all ingredients on easily accessible shelves.</li><li>Wash, chop, and sort ingredients like fruits, vegetables, and meats.</li><li>Assist by cooking on the grill and omelet station as necessary to keep service flowing.</li><li>Responsible for maintaining food costs by ensuring overproduction and waste are kept to a minimum. Take the appropriate action to ensure products are consistent, fresh, appealing, and adequately prepared.</li><li>Follow standards for food production and proper food handling. Follow the menu rotation provided by the Executive Chef. Responsible for merchandising and displaying products in assigned areas in the Cafe.</li><li>Report all general maintenance and equipment malfunctions to the Executive Chef. Responsible to train and assist staff on the proper maintenance and use of equipment.</li><li>Assist with hospitality/special events as needed. Assist in all other production areas to meet the demand for athlete services. </li><li>Follow proper food holding/handling and temperature logging and ensure sanitation water is at each station in the appropriate area. Communicate with the Executive Chef/Sous Chef on assigned tasks. Cooperate with daily team briefing.</li><li>Take the initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to ensure efficient operations. Follow up and follow through on daily production/task lists to ensure completion and turn in paperwork at the end of the shift.</li></ul> Other <ul><li>Report all incidents/accidents to management immediately. Complete necessary documentation.</li><li>Follow the policies and procedures of the USOPC, OPTC, and the department. Comply with OSHA work and Health Department food safety regulations. Uphold USOPC policies.</li><li>Maintain a professional demeanor; be punctual, neat, and clean in appearance; show respect for equipment, utensils, and supplies; and show pride in the department and its work. Build and maintain good working relationships with all Food & Nutrition Services team members. Provide excellent customer service by demonstrating a "can do" and "my pleasure" outlook, flexible approach, pleasant manner, cooperation with others, patience with unexpected change, helping tasks flow smoothly, and being a team player. Contribute to a positive environment. Willingly support department goals of providing world-class service.</li><li>Embrace and support Olympic & Paralympic Culture and Key Behaviors.</li></ul> Here are the skills and experience you'll need to be effective: <ul><li>High School graduate or G.E.D., with the ability to read, write, and comprehend at a 12th-grade level or displays proficiency and can write production schedules and follow recipes to comply with nutritional information provided</li><li>Minimum 2 years experience in cleaning and maintaining a professional kitchen</li><li>ServSafe certified required </li><li>General knowledge of the care and safe usage of food service equipment and kitchen utensils</li><li>Ability to be trained and certified in the operation of equipment found in a commercial kitchen</li><li>Thorough knowledge of proper sanitation and safety practices as it relates to day-to-day responsibilities and health department regulations</li><li>Knowledge of proper use of chemicals; ability to follow OSHA regulations</li><li>Ability to read recipes and understand measurements</li><li>Ability to effectively lead and guide teamwork, give direction, and train others</li><li>Ability to display good customer service skills to internal and external customers</li><li>Ability to communicate effectively and be a team player</li><li>Maintains confidentiality on USOPC and department matters</li><li>Dependable</li><li>Well-groomed, consistently demonstrates good personal hygiene</li><li>Organizational skills, attention to detail</li><li>Valid driver's license to operate department motor vehicles</li></ul> Here are some things that will make you super competitive for this role: <ul><li> Food production and handling with knowledge of nutrition and related food production is a plus</li></ul> Tools, Equipment, & Conditions: <ul><li>Frequently moves and transports equipment, furniture, and supplies weighing up to 35 lbs.</li><li>Frequently moves about to clean a variety of areas</li><li>Occasionally ascends/descends a 4-6 foot ladder to accomplish low and high cleaning areas</li><li>Hours and shifts may vary, and overtime may be required</li><li>Able to work as scheduled during the week, including weekends and holidays</li><li>Must be able to work both inside and outside complex through all types of weather conditions applicable to the northeast</li><li>Must be able to be flexible in job assignments as needed</li><li>General maintenance and cleaning equipment/tools, such as floor machine, carpet extractor, tractor, snow blower, drill, screwdriver, hammer (regular), vise grips, etc.</li></ul> Here's where you'll work: <ul><li>This is a hub-based role that will regularly work from the Lake Placid Olympic and Paralympic Training Center</li></ul> Here's some more information you need to know: <ul><li>Hiring Pay Range: $17.50 - $18.25 per hour.</li><li>This full-time, non-exempt position is intended to work 40 hours per week.</li><li>Bonus: This position will be eligible for the Annual Incentive Award Program at a 5% target. This program is subject to change or elimination by the USOPC at any time at its sole discretion.</li><li>Benefits: The full-time position will be eligible for USOPC benefits. You can view a summary here.</li></ul>

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