Cook
Posted on :
07-04-2025
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1 Vacancy
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Job Description
Primary Responsibilities
Under the supervision of Leader Assistant Managers and Managers is responsible for preparing food items according to documented recipes in the area assigned and continues to monitor food quality throughout the meal periods. Contributes to the total function of the dining service operation in a positive manner. Duties Performed: In addition to the requirements for personal conduct that are common to all positions in the University the following duties outline the major factors of the position. They are not all inclusive do not set a priority sequence or establish a ration of work to be performed. They may vary in importance between departments and altered within the general framework of the primary function to satisfy changes in departmental activity. Prepares and sets food items for presentation and continues to monitor food quality throughout the meal periods. Effectively alter recipes to implement desired production numbers. Work as a team with Food Service Generalist on the initial set of the line. Utilizes proper cooking techniques as indicated in the recipe or as directed by Leaders and Managers. Store plan and utilize leftovers correctly according to New York State Health Department Food Service Health Code. Clean equipment freezers refrigerators storerooms and general kitchen areas. Prepare and accurately complete production forms and reports on a daily basis. Maintain standards of good personal and public relations. Maintain standards of cleanliness and safety. Participate in recipe testing and development. Contribute to the total function of the food service operation in a positive manner. This is a seasonal position based on 9 months or at least two semesters in the SEIU bargaining unit. Weekly work hours at 37.5 and Thursday Monday 1:00 p.m. 9:00 p.m.
Minimum Qualifications
Education: High School diploma (or equivalent) required. Good mathematical skills required. ServeSafe training beneficial. Experience: Minimum of one year full time experience in quality hot food productions in a food service operation is required. Will consider successful completion of an externship or internship in quantity cooking in place of required experience. Requirements: Ability to Read understand and prepare items according to the recipe. Operate and maintain standard cooking machinery and equipment. Move 25 pounds a minimum of 10 feet. Develop positive and productive working relationships. Effectively present information and respond to questions from managers customers coworkers and the campus community. Support a positive work environment through teamwork honesty approach ability and a commitment to customer service. Supervision Received: General and specific instructions from the Supervisors and Management. Supervision Given: Give instruction to other employees assigned to the area.
Preferred Qualifications
Culinary training preferred.
Under the supervision of Leader Assistant Managers and Managers is responsible for preparing food items according to documented recipes in the area assigned and continues to monitor food quality throughout the meal periods. Contributes to the total function of the dining service operation in a positive manner. Duties Performed: In addition to the requirements for personal conduct that are common to all positions in the University the following duties outline the major factors of the position. They are not all inclusive do not set a priority sequence or establish a ration of work to be performed. They may vary in importance between departments and altered within the general framework of the primary function to satisfy changes in departmental activity. Prepares and sets food items for presentation and continues to monitor food quality throughout the meal periods. Effectively alter recipes to implement desired production numbers. Work as a team with Food Service Generalist on the initial set of the line. Utilizes proper cooking techniques as indicated in the recipe or as directed by Leaders and Managers. Store plan and utilize leftovers correctly according to New York State Health Department Food Service Health Code. Clean equipment freezers refrigerators storerooms and general kitchen areas. Prepare and accurately complete production forms and reports on a daily basis. Maintain standards of good personal and public relations. Maintain standards of cleanliness and safety. Participate in recipe testing and development. Contribute to the total function of the food service operation in a positive manner. This is a seasonal position based on 9 months or at least two semesters in the SEIU bargaining unit. Weekly work hours at 37.5 and Thursday Monday 1:00 p.m. 9:00 p.m.
Minimum Qualifications
Education: High School diploma (or equivalent) required. Good mathematical skills required. ServeSafe training beneficial. Experience: Minimum of one year full time experience in quality hot food productions in a food service operation is required. Will consider successful completion of an externship or internship in quantity cooking in place of required experience. Requirements: Ability to Read understand and prepare items according to the recipe. Operate and maintain standard cooking machinery and equipment. Move 25 pounds a minimum of 10 feet. Develop positive and productive working relationships. Effectively present information and respond to questions from managers customers coworkers and the campus community. Support a positive work environment through teamwork honesty approach ability and a commitment to customer service. Supervision Received: General and specific instructions from the Supervisors and Management. Supervision Given: Give instruction to other employees assigned to the area.
Preferred Qualifications
Culinary training preferred.
Employment Type
Full Time
Key Skills
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