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 discover how you can significantly contribute to Team USA’s success!

Assists the Food & Nutrition Services Department in multiple areas to include: pantry, service specialist, steward, caterer, and cold food production. Responsible for follow-up and follow-through in the assigned production area. Supports the salad bar/servery attendant by producing all related items to effectively service the salad bar and hotline cold stations. Maintains and monitors salad bar, hotline, and servery, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, server,y and dining room. Takes pride in the overall appearance of the dining/servery area. Leads by example.

• Ensures the pantry staff follows established par levels for daily production requirements.
• Performs daily inventories of products to ensure inventory meets production demands and waste is limited. Communicates with the Executive Chef about any assistance needed for production.
• Responsible for box lunch production and the coordination of order fulfillment and pick up.
• Responsible for hospitality services, products to include salads and cold food products needed, ensuring the highest quality of products is prepared on time.
• Keeps Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, to include suggestions for modifications. Ensures clear and concise direction is given to pantry/kitchen staff and front of the house hotline/salad bar attendants, resulting in quality production and service at all times. Ensures product is available throughout the meal service.
• Responsible for maintaining food cost by ensuring overproduction and waste are kept to a minimum. Takes the appropriate action to ensure products are consistent, fresh, and appealing, and properly prepared.
• Ensures the pantry production staff follows standards for food production and proper food handling. Follows the menu rotation provided by the Executive Chef. Ensures all meats are pulled and meat prep is completed on time. Responsible for merchandising and the display of products in the assigned area.
• Reports all general maintenance and equipment malfunctions to the management team member on duty. Responsible for training and assisting staff on the proper maintenance and use of equipment.
• Assists with hospitality/special events as needed. Assists in all other areas of production to ensure that demand for athlete services is met.
• Ensures staff follow proper food holding/handling, temperature logging, and have sanitation water at each station. Collects all production schedules and communicates with the Executive Chef on assigned tasks. Cooperates with the daily team briefing.
• Reports all incidents/accidents to Management immediately. Completes necessary documentation.
• Takes initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area, and fills in as needed to assure efficient operations. Follows up and follows through on daily production/tasks lists to ensure completion and turns in paperwork at the end of the shift.
• Follows policies and procedures of the USOPC, OPTC, and the department. Complies with OSHA work and Health Department food safety regulations. Upholds USOPC Code of Ethics.
• Maintains a professional demeanor, punctual, neat and clean in appearance, shows respect for equipment, utensils, and supplies, evidence in pride in the department and in their work. Builds and maintains good working relationships with all members of Food and Nutrition Services and the Management team. Provides excellent customer service by demonstrating a “can do” and “my pleasure” outlook, flexible in approach, pleasant in manner, even tempered, friendly, cooperates with others, patient with unexpected change, helps tasks flow smoothly, and is a team player. Contributes to a positive environment. Willingly supports the department’s goals of providing world-class service.
• Embraces and supports the Organization’s Olympic & Paralympic Culture and Key Behaviors.
• Performs other duties as assigned.

• 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.
• ServSafe certification is required.
• Valid driver’s license to operate department motor vehicles.
• Minimum two years of experience in food production and handling, with knowledge of nutrition in related food production.
• General knowledge of the care and safe usage of food service equipment and kitchen utensils – ability to be trained and certified on the operation of equipment found in a commercial kitchen.
• Thorough knowledge of proper sanitation and safety practices as it relates to day-to-day responsibilities and health department regulations.
• Knowledge of the proper use of chemicals. Follows OSHA regulations.
• Ability to read recipes and understand measurements.
• Ability to effectively lead and guide work team and give direction, and train others.
• Ability to display good customer service skills to both internal and external customers.
• Able to communicate effectively and be a team player.
• Maintains confidentiality on USOPC and department matters.
• Dependable.
• Well-groomed, always demonstrates good personal hygiene.
• Organizational skills, attention to detail. Completes all work assignments.
• Ability to work independently and under pressure.

• Commercial kitchen utensils and equipment

Lake Placid Olympic & Paralympic Training Center

• Hiring pay is $18.50 per hour.
• This Full-Time, Exempt position is intended to work 40 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.