Assistant Cook - Thurgood Marshall Middle School - 10 Months/35 Hours

RCSD•Rochester, NY

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 entrée and operates kitchen equipment requiring careful attention to safety practices. In educational settings, the position may work under a Cook or Cook Manager, or may be in charge of a satellite operation serving precooked food that must be portioned and heated. In institutional settings, the position works under a Cook, Supervising Cook, or Dietitian. The Assistant Cook assumes the Cook’s duties and responsibilities during absences and may assign tasks to food service employees. Related work may be required.

Requirements

Either successfully complete a recognized Food Service Administration certificate program specifically focused on Food Production rather than Management, or have one year of paid full-time or equivalent part-time experience preparing food on a large scale for a cafeteria, restaurant, hotel, or institution; short-order and fast-food experience does not qualify.
Applicants qualifying through the certificate-program option must submit a copy of the certificate or diploma as proof of satisfactory program completion.
Depending on position duties, candidates for Monroe County Government employment 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; care and operation of kitchen utensils, equipment, and appliances; nutrition and balanced diets; and use of cleaning supplies for food-service areas and equipment.
Ability to follow recipes and simple oral and written directions; prepare, serve, and store food according to sanitary principles; deal effectively with students, faculty, patients, diners, and coworkers; and keep records.
Dependability and physical condition commensurate with the demands of the position.

Responsibilities

Assist the Cook in preparing the main entrée.
Prepare soup from meat stock, gravies, sauces, and dressings.
Prepare sandwiches, salads, and vegetables.
Slice meat for cooking and serving.
Prepare baked goods when a full-time baker is absent.
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 a Cook Manager or Supervising Cook with food inventory.
Give food service employees instructions 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.