Cook II
Cook II
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Job Description
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Tired of bouncing temp job to temp job with no stability in sight Do you want to be valued and rewarded for your hard work Do you want great benefits education cross-training opportunities and the ability to move up in one of the best employers in the area
The selected candidates will provide dining services across the Rochester Institute of Technology (RIT) campus. This is a temporary to hire position that is expected to last up to 6 months with strong performers becoming permanent employees.
Major Responsibilities
Executes hot and/or cold food preparation in RIT Dining locations. Cooks routine short orders and/or prepares cold food items for delicatessen/salad bar. Ensures quality food preparation safety sanitation and customer service.
- Cooks short orders such as hamburgers chicken eggs and other grill items as well as prepare cold food items such as items for delicatessen/salad bar and compound salads.
- Prepares menu items according to production specification and recipes from menu management database.
- Washes cuts and prepares hot and cold foods.
- Ensures all prepared food is satisfactory in quality and quantity prepared and served and stored at proper temperatures and times.
- Assist in training and supervising students on all food procedures for both front and back of the house of operation and on proper use cleaning and sanitization of equipment.
- Assists in maintaining proper labeling rotation and storage of food items.
- Cleans cooking utensils grills ovens hoods and other kitchen equipment.
- Maintains sanitation and health and safety standards. Serve as a good example for proper sanitation cleaning and personal hygiene.
- Performs other duties as assigned.
Minimum Qualifications
- High School Diploma or GED and 6 months of experience in a high volume restaurant country club or institutional setting.
- Servsafe certified or ability to obtain within six months of hire.
- Must successfully complete Cook I Food culinary skills test.
Current Shifts:
- Multiple shifts available flexible hours!
Tired of bouncing temp job to temp job with no stability in sight Do you want to be valued and rewarded for your hard work Do you want great benefits education cross-training opportunities and the ability to move up in one of the best employers in the area
The selected candidates will provide dining services across the Rochester Institute of Technology (RIT) campus. This is a temporary to hire position that is expected to last 4 months with strong performers becoming permanent employees.
Job description
- Executes advanced hot food preparation in RIT Dining locations. The primary responsibility is to cook full entrees that requires advanced food preparation techniques.
- Provides mentorship and acts as a resource to Cook I.
- Ensures quality food preparation safety sanitation and customer service.
- Cooks entrees to include proteins and sides requiring advanced food preparation techniques.
- Prepares menu items according to production specification and recipes from menu management database.
- Assist in training and supervising staff and students on all food procedures for both front and back of the house of operation and on proper use cleaning and sanitization of equipment.
- Provides support to Junior Sous Chefs or Sous Chefs on special projects. Continuously provides input into development of menus.
- May perform similar cooking duties as Cook I such as short orders such as hamburgers chicken eggs and other grill items as well as prepare cold food items such as items for delicatessen/salad bar and compound salads.
- Washes cuts and prepares hot and cold foods.
- Ensures all prepared food is satisfactory in quality and quantity prepared and served and stored at proper temperatures and times.
- Assists in maintaining proper labeling rotation and storage of food items.
- Cleans cooking utensils grills ovens hoods and other kitchen equipment.
- Maintains sanitation and health and safety standards. Serve as a good example for proper sanitation cleaning and personal hygiene.
- Performs other duties as assigned.
Minimum Qualifications
- High School Diploma or GED and 1 year of experience in a high volume restaurant country club or institutional setting.
- Servsafe certified or ability to obtain within six months of hire.
- Must successfully complete Cook II culinary skills test.
Employment Type
Contract
