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Cook II

Company: Morrisville Auxiliary Corporation
Location: Morrisville
Posted on: November 19, 2021

Job Description:

Cook, Institution and Cafeteria 35-2012The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. Essential Functions:

  • Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items
  • Supervises and coordinates work of subordinate cooks and other production staff as assigned
  • Plans for the timely and proper use of any leftover items
  • Ensures the recipes are followed and when necessary, converted correctly
  • Opens and closes the kitchen using established protocols
  • Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items
  • Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste
  • Follows procedures for the proper storage of leftover food and potentially hazardous food items
  • Performs checks and logs temperature on all refrigerators and freezers
  • Ensures departmental standards are met with regard to product quality and presentation
  • Ensures that area is in compliance with all applicable sanitary codes or standards
  • Tests the temperature of food at specified intervals
  • Safely operates large-volume cooking equipment
  • Proficiently utilizes a wide range of kitchen tools and utensils, including knives
  • Receives and stores food requisitions and supplies
  • Participates in monthly physical inventory
  • Processes phone orders and assists customers
  • Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
  • Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping
  • Cleans and sanitizes all production equipment and surface areas
  • Assists in catering and special functions
  • Maintains production records in accordance with departmental proceduresEducation and Experience: A minimum 3-5 years' experience in the food service industry; experienced in all types of cooking methods, supervision, kitchen equipment and food service operations; high school graduate or equivalent; must be able to read and write, with knowledge of basic math; ServSafe certification is preferred Physical Conditions and Demands: Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food


Keywords: Morrisville Auxiliary Corporation, Syracuse , Cook II, Hospitality & Tourism , Morrisville, New York

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