Cook - 9 Month

Function & Scope: 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 which 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 may be 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. 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 Leader, Assistant Manager or Manager. Carve meats and maintain carving stations, as instructed. 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 complete forms and reports, as requested. 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. Performs other related duties as assigned.

Schedule – Wednesday – Sunday 1pm – 9 pm

Days off: Monday and Tuesday

Location: Dana Dining Hall

High School diploma (or equivalent) required. Good mathematical skills required. Serve-Safe 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. Effectively present information and respond to questions from managers, customers, co-workers and the campus community. Support a positive work environment through teamwork honesty, approachability and a commitment to customer service.

Supervision Received: General and specific instructions from the Supervisors and Management.

Supervision Given: Give instructions to other employees assigned to the area.

Culinary training preferred.