Float Chef - LP

United States Olympic & Paralympic Committee; Village of Lake Placid (NY); On-site; USD 42,000 - 43,000; Full time

Benefits offered by this job

Annual Incentive Award Program

USOPC Benefits

Job summary

United States Olympic & Paralympic Committee is seeking a full-time Line Cook at the Lake Placid Training Center. You will assist in grill, pantry, hotline, and cold food production, ensuring quality and sanitation across dining areas.

You’ll lead by example, train prep cooks, and maintain HACCP standards while delivering excellent customer service to athletes and staff at Lake Placid.

Qualifications

• High School diploma or GED; able to read, write and comprehend at a 12th grade level minimum.
• ServSafe certification preferred or willingness to obtain.
• Experience dealing with allergens and cross-contact concerns.
• Reliable transportation to the worksite.
• Minimum 3 years of Line Cook experience in quantity food production.
• Knowledge of safe use of chemicals; OSHA regulations.
• Ability to read and execute recipes.
• Strong customer service skills; professional demeanor.
• Leads by example; communicates effectively and is a trusted team player.
• Maintains confidentiality on USOPC matters.
• Well groomed with good personal hygiene.
• Dependable and detail-oriented; completes work assignments.
• Ability to work independently and under pressure.

Responsibilities

• Assist in grill, pantry, hotline production, and cold food production.
• Maintain salad bar, hotline, and dining room to ensure high quality products and service.
• Lead by example and guide Prep Cooks and staff as needed.
• Follow HACCP and food safety practices; report incidents to management.
• Provide excellent customer service to athletes and staff; build rapport.
• Suggest improvements to recipes, service, and standards.
• Monitor food costs by minimizing overproduction and waste.
• Participate in daily shift briefings and complete required paperwork.
• Follows policies of USOPC and related departments; comply with OSHA/Health regulations.

Skills

Line Cook

Food Safety

Allergen Handling

OSHA Regulations

Recipes

Customer Service

Team Player

Attention to Detail

Reliability

Independence

Under Pressure

Education

High School Diploma or GED

Job description

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

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!

Here’s a Summary Of Responsibilities

Assists Food & Nutrition Services Department in multiple areas including the grill, pantry, hotline production, and cold food production. Responsible for the follow-up and follow-through in assigned areas of production. Maintains and monitors the salad bar, hotline, and dining room ensuring that the highest level of products and service are readily available in a clean and well-maintained kitchen, and dining room. Takes pride in the overall cleanliness of dining/kitchen area. Leads by example.

Here’s How You’ll Have An Impact

• Responsible for following all standards for proper food handling.
• Ensures clear and concise direction is given to Prep Cooks resulting in quality cold food prep, service, sanitation, and cleanliness of the dining room and throughout the kitchen.
• Maintains accurate menu rotation, pulls meats at the direction of the Sous Chef/Executive Chef, follows recipes, and makes suggestions to improve recipes, service, and customer satisfaction.
• Responsible for box lunch production and hospitality services production as needed.
• Must be knowledgeable on how to safely use and clean various pieces of kitchen equipment including meatslicers, steamers, tilt skillets, smokers, and dishwashers amongst others properly.
• Responsible for formal production to ensure hotline is accurate, complete, and set up by scheduled mealtimes.
• Assists Prep Cooks and/or Sous Chef in their areas as assigned.
• Follows proper food safety handling practices (HACCP).
• Provides customer service to athletes, addresses comments and inquiries. Builds and maintains customer rapport and goodwill.
• Coaches fellow staff members in proper food handling procedures.
• Responsible for maintaining food costs by minimizing over production and waste.
• Participates in daily shift briefings to discuss daily production needs and status.
• Report all incidents/accidents to Management immediately. Completes necessary documentation.
• Fills in as needed in other areas to ensure efficient operations.
• Takes initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area to Sous Chefs and/or Executive Chef.
• Follows up and follows through on daily production/task lists to ensure completion and turns in all necessary paperwork at end of shift.
• Follows policies and procedures of the USOPC [U.S. Olympic & Paralympic Committee], OPTC [Olympic & Paralympic Training Center] and the department. Comply with OSHA and Health Department food safety regulations. Upholds USOPC code of ethics.
• Maintains a professional demeanor, punctual, neat, and clean appearance.
• Shows respect for equipment, utensils, and supplies.
• Builds and maintains good working relationships with, and respect for all members of Food & Nutrition Services and Management team. Contributes to a positive environment.
• Willingly supports LP Dining Services department’s goal of providing World Class Service.
• Embraces and supports the Olympic & Paralympic Culture and Key Behaviors.
• Regular attendance at work, USOPC trainings, and meetings is an essential job function.
• Performs other duties as assigned.

Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehend at a 12th grade level minimum.
• ServSafe Certification preferred or willingness to obtain.
• Experience dealing with allergens and understanding cross contact concerns.
• Must have a reliable form of transport to get to and from work.
• Minimum 3 years of experience as a Line Cook in quantity food production preferred.
• Knowledge of proper use of chemicals. Follows OSHA regulations.
• General knowledge of the care and safe usage of food service equipment and kitchen utensils - Ability to be trained and certified on operation of equipment found in a commercial kitchen.
• Ability to read and execute recipes.
• Ability to display good customer service skills to both internal and external customers.
• Leads by example - able to communicate effectively and is a trusted team player.
• Maintains confidentiality on USOPC and department matters.
• Well groomed, always demonstrates good personal hygiene.
• Dependable, organized and demonstrates attention to details. Completes all work assignments.
• Ability to work independently and under pressure.

Here Are The Tools, Equipment, & Conditions

• Ability to work flexible schedule of various shifts to include days, nights, weekends, and holidays.
• Regular exposure to high heat and cold when prepping and preparing food.
• Prolonged periods of standing and actively moving around the kitchen.
• Various repetitive motions included but not limited to bending, kneeling, and reaching, and the ability to lift 50 pounds using the buddy system.
• Exposure to chemicals and use in compliance with OSHA guidelines.
• Regular attendance at work, USOPC trainings, and meetings is an essential job function.

Here’s Where You’ll Work

Lake Placid Olympic & Paralympic Training Center, Lake Placid, New York

Here’s Some More Information You Need To Know

• Hiring pay range $20.00 - $20.50 per hour.
• This Full-Time, Non-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.

This job posting will close 12:00pm MT on 10/27/2026.