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Lake Placid

    Production Specialist - Lake Placid, United States - U.S. Olympics

    U.S. Olympics
    U.S. Olympics Lake Placid, United States

    2 weeks ago

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    Description
    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 the Food & Nutrition Services Department in multiple areas, including the 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 the athletes. Maintains and monitors food service areas, ensuring the highest level of products and service is readily available in a clean and well-maintained kitchen, service, and dining room. Takes pride in the overall appearance of the dining/service area. Leads by example.

    Here's how you'll have an impact:
    • Dish Room & Sanitation
      • Load, run, and unload the dishwasher with utensils, glassware, cookware, plates, and trays quickly and efficiently.
      • Ensure all dishes are clean and sanitized before they are put away on dish racks or used by your fellow team members.
      • Maintain the dishwasher to ensure it is clean and organized and that the wash cycle is always sanitary and operating at peak performance.
      • Mop and sanitize the dish room, kitchen floors, and dining room at the end of each shift to maintain safety and sanitation.
      • Sanitize the work area at least once an hour throughout your shift to prevent cross-contamination.
      • Ensure the kitchen is kept neat and clean, including dishes, floors, trash, work areas, walls, and overall cleanliness of equipment.
    • Dining Operations
      • Perform daily inventories of prepped items, including an omelet station, burger station, cut fruit, and salad bar. Meet production demands and limit waste. Communicate with the Executive Chef or Sous Chef if any assistance is needed for production.
      • Responsible for producing box lunches, coordinating order fulfillment, and picking up as necessary.
      • 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.
      • Label and stock all ingredients on easily accessible shelves.
      • Wash, chop, and sort ingredients like fruits, vegetables, and meats.
      • Assist by cooking on the grill and omelet station to keep service flowing.
      • 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.
      • Follow standards for food production and proper food han ling. Follow the menu rotation provided by the Executive chef. Responsible for merchandising and displaying products in assigned areas in the Cafe.
      • 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.
      • Assist with hospitality/special events as needed. Assist in all other production areas to meet the demand for athlete services.
      • 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.
      • 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.
    • Other
      • Report all incidents/accidents to management immediately. Complete necessary documentation.
      • 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.
      • Maintain a professional demeanor; be punctual, neat, and clean; 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.
      • Embrace and support Olympic & Paralympic Culture and Key Behaviors.
      • Perform other duties as assigned.
    Here are the skills and experience you'll need to be effective:
    • High School graduate or GED, 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
    • ServSafe certified required
    • Valid driver's license to operate department motor vehicles
    • Minimum 2 years experience in cleaning and maintaining a professional kitchen
    Here are some things that will make you super competitive for this role:
    • Food production and handling, with knowledge of nutrition and related food production, is a plus
    Here's where you'll work:
    • This is a hub-based role that will regularly work from the Lake Placid Olympic and Paralympic Training Center
    Here's some more information you need to know:
    • Hiring Pay Range: $ $18.25 per hour.
    • This part-time, non-exempt position is intended to work 32 hours per week.
    • 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.
    • Benefits: The full-time position will be eligible for USOPC benefits. You can view a summary here.
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