Mashgiach

The Mashgiach is a service-oriented individual with a high energy, positive and friendly demeanor who will provide support to the Executive Chef, Chef de Cuisine, and Chef de Tournant as directed to support the operation of the campus cafés, including the preparation of food for daily dining guests as well as for all catering events.  The Mashgiach works under the direction of the certifying Rabbi to ensure food service meets all Glatt Kosher standards.  The Mashgiach’s role includes regular communications with the certifying Rabbi. The Mashgiach will assist other Mashgichim in supervising the overall Kashrut in the kitchen, which includes being present in the kitchen while all meals are prepared and served and enforcing the Kashrut standards. This position will provide Mashgiach services coverage for other campus Mashgiach during vacation, sick, and other approved leave time and will participate and support shift scheduling for weekend events. The Mashgiach will assist other Mashgichim in serving as the catering driver while also providing additional Mashgiach oversight for catering delivery drop-off and pick-up service for the immediate and extended campus locations as well as off campus event locations.

·         Assist Chefs and kitchen staff with various tasks as needed, including delivering food to specified locations and setting-up food service tables as needed.

·         Confirms adherence to all principles, guidelines, and work practices associated with operating a Kashrut kitchen as well as ensures that all processes meet the requirements for kosher certification.

·         Greet and provide assistance to all guests, staff, faculty, and students adhering to the highest level of customer service standards at all times to ensure a positive experience.

·         Serve as the Catering delivery driver while also providing additional Mashgiach oversight for catering delivery drop-off and pick-up service for the immediate and extended campus locations as well as off campus event locations.

·         Mashgiach must turn on all ovens and stoves (lighting pilot lights).

·         Mashgiach will check and guarantee that all products delivered by food vendors are Kosher, and have the correct Hashkacha that TUC maintains.

·         The Mashgiach must open and close the kitchen each day. This may require the kitchen to be open as early as 6:00am and closing as late as 11pm, Sunday through Friday, although the kitchen usually closes by 3pm unless a catered event has been scheduled with 10-12 hour shifts to be expected.

·         Responsible for all functions and paperwork relating to receiving. This is includes maintaining a current and  up-to-date approved kosher products listing for the Chefs’ to order products, working collaboratively with the Chefs’ to identify and locate products required for the Chefs’ recipes, inspecting products delivered for quality, kashrut, and temperature control, maximizing sales potential through effective and proper procedures for receiving all products entering the University’s kitchen including verifying actual product against packing slips, confirming product integrity, and checking product temperatures as needed.  As the University’s kitchen receiver, he/she must initial/sign and code invoices and deliver to management, manage the correct and orderly storage of all products in all storage areas and rotate all products according to FIFO. The Mashgiach will be responsible for recording weekly inventory and will conduct inventory counts on items as directed by management. 

·         Assists on-campus Rabbi with Jewish life activities, events, and practices

·         Checking and preparing a variety of foods according to the Chefs’ instructions, following approved procedures including washing vegetables, lettuce, etc. and checking eggs for blood.

·         Mix ingredients for green salads, vegetable salads, pasta salads as directed by Chefs.

·         Prepare, assemble, portion and package food items for both serving and vending as directed.

·         Store food in designated containers and storage areas to prevent spoilage including labeling

·         Carry food supplies, equipment, and utensils to and from storage and work areas.

·         Wash and clean food preparation areas, dining tables, and backroom areas that are free from debris and clutter work areas, to include clean floors, cases, shelves, glass, clean and organize coolers and/or storage areas and clean and/or sanitize equipment and/or tools as appropriate for the area while maintaining the highest possible standards of sanitation and organization.

·         Maintain a clean and safe work area adhering to food safety and health standards, including the dining areas, using cleaning chemicals and supplies in accordance with specified safety protocols, sanitation buckets, etc.

·         Follow all food safety guidelines at all times including hand washing, sanitizing, cooling, heating, rotation, and storing of food product to guard against contamination and assure that all products are safe for consumption. Mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary including maintaining HACCP logs

·         Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner.

·         Remain alert to potential problems that could lead to equipment malfunction and inform Chefs immediately if equipment is not working properly.

·         Inform Chefs when supplies are getting low and have a working knowledge of products currently in use.

·         Serve and assist with serving meals, beverages, and other related dining and catering duties.

·         Works with student workers and helpers in a professional manner treating everyone with respect.

·         Cooperates and communicates with other campus staff and students to promote a positive campus climate.

·         As a member of the TUC staff and a part of the campus, you may be asked as needed to work outside of your job description and perform other duties as assigned. At the end of the day the team is held responsible not only the individual.

None                                                                                                                                                  

EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:

• Must have enough of a yeshiva or Jewish seminary education to have a good working knowledge of Jewish law regarding Kashruth, Shabbat and Jewish holidays.
• High school or vocational school graduate or equivalent or working toward diploma. 
• Good working knowledge and use of the English language
• Working knowledge of kosher certifications used by Touro Dining and Catering.
• Six months' to one year minimum of commercial kitchen work experience preferred

REASONING COMPETENCY:

·     Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.

·     Ability to deal with problems involving several concrete variables in standardized situations.

·     Ability to exhibit maturity, good judgment, and flexibility

LANGUAGE COMPETENCY:

·      Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.

·      Ability to relate, speak, and communicate cooperatively and effectively before groups of customers, students, clients or employees of organization to complete tasks promptly and accurately.

·      Ability to read and write English and Hebrew.

MATHEMATICAL COMPETENCY:

·         Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

·         Ability to make change and count a cash register drawer

·         Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

PERFORMANCE REQUIREMENTS:

·         Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.

·         Able to operate kitchen utensils and equipment safely and efficiently.

·         Able to work in an environment that is subject to temperature changes.

·         Able to tolerate standing and lifting throughout the work day.

·         Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.

·         Must be able to understand the proper use and maintenance of major equipment including stoves, refrigeration, slicer, knives, and dish machine.

·         Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.

·         Promptly reports personal injury to Supervisor and seeks first aid as required.

OTHER TRAINING OR CERTIFICATION:

·         Valid Driver’s License (Required by the first day of service).

·         California Department of Motor Vehicles printout of the new employee’s driving record (Required)

·         California Food Handler Card

·         First Aid Certificate must be acquired during the employee’s probationary period

‑ ‑ ‑ Amount of Time ‑ ‑ ‑

NONE

UP TO 1/3

1/3 TO 2/3

2/3 OR MORE

STANDING

XX

WALKING

XX

SITTING

XX

TALKING, HEARING

XX

USING HANDS TO FINGER, HANDLE, FEEL OR WRITE

XX

CLIMBING OR BALANCING

XX

STOOPING, KNEELING, CROUCHING OR CRAWLING

XX

REACHING WITH HANDS OR ARMS

XX

TASTING OR SMELLING

XX

SIGHT

XX

KEYING

XX

‑ ‑ ‑ Amount of Time ‑ ‑ ‑

NONE

UP TO 1/3

1/3 TO 2/3

2/3 OR MORE

UP TO 10 POUNDS

X

UP TO 35 POUNDS

X

UP TO 50 POUNDS

X

UP TO 100 POUNDS

MORE THAN 100 POUNDS

NONE

LOW

MEDIUM

HIGH

WET, HUMID CONDITIONS(NON-WEATHER)

XX

WORKING NEAR MOVING MECHANICAL PARTS

XX

WORKING IN HIGH, PRECARIOUS PLACES

XX

FUMES OR AIRBORNE PARTICLES

XX

TOXIC OR CAUSTIC CHEMICALS

XX

OUTDOOR WEATHER CONDITIONS

XX

EXTREME COLD(NON-WEATHER)

XX

EXTREME HEAT (NON-WEATHER)

XX

RISK OF ELECTRIC SHOCK

XX

WORKING WITH EXPLOSIVES

XX

RISK OF RADIATION

XX

VIBRATION

XX

NEEDLE STICKS/BLOOD BORNE PATHOGENS

XX