Assistant Cook - School #58 - 10 Months 37.5 Hours

Rochester City School District•Rochester, NY

12h•$17 - $18

About The Position

This is an entry-level cooking position assisting with the preparation of hot and cold food for students, faculty, patients, and other patrons in a school or institutional cafeteria or hospital rooms. The Assistant Cook works closely with a Cook to prepare the main entree and operates kitchen equipment requiring careful attention to safety practices. In an educational facility, the position may work under a Cook or Cook Manager, or be in charge of a satellite operation serving pre-cooked food that requires portioning and heating. In an institutional setting, the Assistant Cook works under a Cook, Supervising Cook, or Dietitian. The Assistant Cook assumes the Cook’s duties during absences and may assign tasks to food service employees. Related work is performed as required. The position includes preparing a variety of foods, supporting special-diet preparation, operating and cleaning kitchen equipment, recording food removed from stores, assisting with inventory, assigning daily tasks, and serving food. It requires knowledge of large-scale food preparation, safe and sanitary food handling, nutrition, kitchen equipment and cleaning supplies, along with the ability to follow directions, keep records, and work effectively with diners and coworkers. The Rochester City School District serves nearly 23,000 students across 48 PreK sites and 39 schools. Its stated mission emphasizes equity, academic excellence, student empowerment, empathy, and accountability.

Requirements

Either successful completion of a recognized Food Service Administration certificate program specifically dealing with Food Production rather than Management, or one year of paid full-time experience (or part-time equivalent) in large-scale food preparation for a cafeteria, restaurant, hotel, or institution; short-order and fast-food experience does not qualify.
Applicants qualifying through the certificate program must submit a copy of a certificate or diploma as evidence of satisfactory completion.
Depending on position duties, candidates for employment with Monroe County Government may be required to pass a pre-employment drug test.
For appointments in school districts and BOCES to positions designated as involving direct contact with students, State Education Department employment clearance is required.
Good knowledge of methods for preparing, cooking, and serving food for large-scale consumption.
Good knowledge of the proper care and operation of kitchen utensils, equipment, and appliances.
Working knowledge of nutrition and balanced diets.
Working knowledge of cleaning supplies and their use for appliances, equipment, and food preparation and serving areas.
Ability to follow recipes and simple oral and written directions.
Ability to prepare, serve, and store food in accordance with sanitary principles.
Ability to deal effectively with students, faculty, patients, other diners, and coworkers.
Ability to keep records.
Dependability.
Physical condition commensurate with the demands of the position.

Responsibilities

Assist the Cook in preparing the main entree.
Prepare soup from meat stock, gravies, sauces, dressings, sandwiches, salads, and vegetables.
Slice meat for cooking and serving.
Prepare baked goods in the absence of a full-time baker.
Assist with preparing foods for special diets, including low-calorie, low-sodium, low-sugar, or high-protein diets.
Operate kitchen equipment requiring attention to safety, such as steam kettles and slicers.
Record foodstuffs removed from stores.
Assist the Cook Manager or Supervising Cook with food inventory.
Give food service employees directions regarding daily tasks.
Clean kitchen equipment and food preparation areas.
Serve food from steam tables to students, faculty, and patrons.
Assume the duties and responsibilities of the Cook during absences.