Assistant Cook - Thurgood Marshall Middle School - 10 Months/35 Hours
About The Position
This is an entry-level cooking position assisting with the preparation of hot and cold foods for students, faculty, patients, and other patrons in a school or institutional cafeteria or in hospital rooms. The Assistant Cook works closely with a Cook to prepare the main entrée and operates kitchen equipment that requires careful attention to safety. In an educational facility, the position may work under a Cook, a Cook Manager, or independently in a satellite operation serving pre-cooked food that requires portioning and heating. In an institutional setting, the position 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.
Requirements
- Meet either of the following qualifications: 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 its part-time equivalent, in large-scale food preparation for a cafeteria, restaurant, hotel, or institution, excluding short-order or fast-food work.
- 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 Monroe County Government employment may be required to pass a pre-employment drug test.
- For appointment in school districts and BOCES to a position designated as involving direct contact with students, employment clearance from the State Education Department 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 principles and balanced diets.
- Working knowledge of cleaning supplies used 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 with proper regard for sanitary principles.
- Ability to deal effectively with students, faculty, patients, other diners, and co-workers.
- Ability to keep records.
- Dependability.
- Physical condition commensurate with the demands of the position.
Responsibilities
- Assist the Cook in preparing the main entrée.
- Prepare soup from meat stock.
- Prepare gravies, sauces, and dressings.
- Prepare 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, such as 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 taking 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.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
