Associate Mashgiach

The Associate Mashgiach is a service-oriented individual with a high energy, positive, and friendly demeanor, who will provide support to the Food Service staff 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 Associate Mashgiach works under the direction of the Senior Mashgiach to ensure food service meets all Glatt Kosher standards. The Associate Mashgiach's role includes regular communications with the certifying Rabbi. The Associate Mashgiach will assist 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.

Responsibilities include but are not limited to:

• Confirms adherence to all principles, guidelines, and work practices associated with operating a Kosher kitchen and commissary as well as ensures that all processes meet the requirements for kosher certification
• Maintain the list of approved ingredients and vendors, approving new items and rejecting items that are not deemed acceptable for use in the kosher facility
• Responsible for logging all meat as described in the SOP He/she is responsible to wrap, sign, and seal all meat and cheeses (other than cream cheese) once they have been removed from original packaging
• Associate Mashgiach must turn on all ovens and stoves (lighting pilot lights) Once the fire has been initiated it can be raised and lowered by kitchen staff as needed
• Check and guarantee that all products delivered by food vendors are Kosher and have the correct Hashgacha that Touro University maintains Associate Mashgiach will ensure that kitchen operations close in time for Sabbath and Holiday times Associate Mashgiach will ensure adherence to Passover laws, closing all kitchen operations no later than 12 hours before the start of Passover
• The Associate 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 3:30pm (unless a catered event has been scheduled with 10-12 hour shifts to be expected)
• Responsible for all functions and paperwork relating to receiving which includes:oMaintaining a current, up-to-date, & approved kosher products listing for the chefs to order productsoWorking collaboratively with the chefs to identify and locate products required for the chef's recipes, inspecting products delivered for quality, kashrut, and temperature control for receivingoAll products entering the University's kitchen, including verifying actual product against packing slips, confirming product integrity, and checking product temperatures as neededoAs 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 FIFOoRecording weekly inventory and will conduct inventory counts on items as directed by management and Kosher Supervising Agency
• Checking a variety of foods according to the chefs' instructions, following approved procedures including washing fruit, vegetables, lettuce, etc Kitchen staff will be trained by the Associate Mashgiach to check eggs for bloodspots and proper disposal of eggs with bloodspots
• 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 as related to type of food (meat, dairy, & parve) to prevent spoilage including labeling in accordance with Kosher Supervising Agency guidelines
• Associate Mashgiach must ensure dedicated food prep spaces and utensils are being properly maintained and will make sure said areas stay labeled properly, and will label all new incoming vessels and utensils
• Carry food supplies, equipment, and utensils to and from storage and work areas
• 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 products to guard against contamination
• Serve and assist with serving meals, beverages, and other related dining and catering duties.
• Works with student workers and helpers in a professional manner.

Education/Experience

• High school or vocational school graduate or equivalent or working toward a diploma.
• Working knowledge of kosher certifications used by Touro Dining and Catering.
• Six months to one year minimum of commercial kitchen work experience preferred.

Knowledge/Skills/Abilities

• Must have enough of a yeshiva or Jewish seminary education to have a good working knowledge of Jewish law regarding Kashrut, Shabbat, and Jewish holidays.
• Good working knowledge and use of the English language.
• Minimal job qualifications for an Associate Mashgiach include being an adult Jew, fully/ personally observant of Jewish law in the orthodox tradition including the Sabbath and Jewish holidays, and kosher food laws.
• Knowledge of all matters relating to Kashrut compliance, including vendor compliance, product receiving, storage handling, processing food preparation and sales.
• Knowledge of basic nutrition, food preparation, food handling, and sanitation is vital.
• Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment.
• Experience in large quantity food preparation and service.