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