Pizza Cook

Founded by the Sisters of Charity of New York, the University of Mount Saint Vincent is an academically excellent, authentically inclusive, Catholic and ecumenical liberal arts university. The University combines a strong core curriculum with a full array of majors in the liberal arts and, within the tradition of liberal education, selected professional fields of study.

At Mount Saint Vincent, a student’s education extends beyond knowledge, skills, and preparation for work. We seek the development of the whole person. In the spirit of Vincent de Paul and Elizabeth Ann Seton, we foster an understanding of our common humanity, a commitment to human dignity, and a full appreciation of our obligations to each other.

Job Description:

This position performs food service duties by preparing and serving meals for dining center operations and catered events using standardized recipes. Responsibilities include producing food in accordance with established service schedules while adhering to all health, safety, and sanitation regulations.

The incumbent reviews menus and production schedules to determine the types and quantities of food required for daily operations. Additional responsibilities include preparing and processing food items, ensuring the proper use, handling, and storage of food products and supplies, and maintaining the cleanliness, organization, and sanitation of kitchen equipment, work areas, and food preparation spaces.

Union - Local 100

Shift - 4pm - 12am

Responsibilities:

• Food Preparation
• Prepare pizzas using standardized recipes and customer specifications.
• Prepare a variety of pizza doughs, sauces, and toppings.
• Wash, chop, slice, grill, and prepare vegetables, meats, and other ingredients.
• Prepare appetizers, salads, and other menu items as assigned.
• Monitor inventory levels and notify supervisors when supplies are low.
• Assist with menu development by recommending new recipes and specialty offerings, including vegan and gluten-free options.
• Food Safety & Sanitation
• Follow HACCP guidelines and all food safety and sanitation standards.
• Ensure proper food preparation, presentation, portion control, and serving temperatures.
• Properly handle, store, and rotate food products and supplies.
• Maintain clean, sanitized, and organized workstations, equipment, utensils, and serving areas.
• Clean spills and equipment promptly to maintain a safe work environment.
• Customer Service
• Provide courteous, professional, and efficient customer service.
• Serve food accurately, attractively, and in appropriate portions.
• Maintain knowledge of daily menu offerings and answer customer questions.
• Resolve customer concerns professionally and communicate feedback to supervisors.
• Maintain efficient service during peak meal periods while ensuring food displays remain clean and well-stocked.
• Standards & Operations
• Complete assigned duties accurately and on schedule.
• Follow all University policies, procedures, attendance, and safety requirements.
• Maintain a professional appearance and positive attitude.
• Assist with catered events and perform other duties as assigned.

Requirements

• Ability to perform basic mathematical calculations, including addition, subtraction, multiplication, division, fractions, decimals, ratios, and percentages.
• Ability to read and understand written instructions, communicate effectively with customers and coworkers, and accurately complete basic written documentation.
• Physical Requirements
• Stand and walk for extended periods.
• Frequently use hands for food preparation and equipment operation.
• Bend, stoop, kneel, crouch, reach, and lift throughout the workday.
• Regularly lift up to 25 pounds; occasionally lift up to 50 pounds.
• Possess adequate vision, hearing, and communication abilities to safely perform job duties.
• Work Environment
• Work in a commercial kitchen with exposure to heat, humidity, noise, and moving equipment.
• Occasionally exposed to cleaning chemicals, fumes, temperature extremes, and other kitchen-related hazards.
• Follow all food safety, sanitation, and workplace safety procedures.
• Wear required personal protective equipment (PPE), including gloves, aprons, and eye protection, when appropriate.
• Safely operate kitchen equipment after receiving required training.
• Maintain a safe, clean, and hazard-free work environment for employees and customers.