SEIU-Cook I

University of Rochester

23h•Onsite

About The Position

The University of Rochester is deeply committed to Meliora - Ever Better, embodying values of equity, leadership, integrity, openness, respect, and accountability to ensure a welcoming and thriving community. This Cook I position involves preparing, seasoning, and cooking meals for patients, students, employees, and visitors, following predetermined instructions, recipes, and menus. The role also assists in preparing less complicated menus, such as breakfast, lunch, and selected dinner items. The University of Rochester, located in western New York, is a leading research university with a tradition of innovation, transforming ideas into enterprises that create value and improve the world. It is committed to fostering an inclusive and welcoming culture where all members feel safe, respected, included, and valued.

Requirements

Ability to read, write, understand, and follow oral and written instructions in English
1-2 years work experience in food preparation, 1 year of which demonstrates ability to work as a Cook; or an equivalent combination of education and experience.
Ability to lift items weighing approximately 40-50 pounds

Responsibilities

Following predetermined instructions, recipes, and menus, prepares, seasons, and cooks for patients, students, employees, and visitors; assists in the preparation of menus, less complicated in nature, such as breakfast, lunch and selected dinner items.
Under supervision, peels, washes, bones, trims, tenderizes, and cuts some meats, vegetables, fruit, cheese, and other foods.
Measures and mixes ingredients according to recipes to make foods such as stocks, sauces, gravies, soups, stews, casseroles.
Bakes, roasts, fries, and steams meat, fish, vegetables, and other foods; prepares cold meats, sandwiches, grill items and cooked cereals.
Prepares servings of food items; portions meat, fish, and fowl for individual servings and applies gravy, sauce, and garnishment; dishes up servings of dressing, vegetables, fruits, and other items.
May assist in preparing individual patient meal trays.
Services food onto food trucks or containers and collects food from trucks when returned.
Reviews computer-generated menus and recipes to insure that the type and quantity of meats, vegetables, soups, salads, desserts, and other related food items to be prepared are correct.
Reports needed corrections regarding menus and recipes to the Food Production Manager (FPM).
Plans cooking and batch-cooking schedule so that foods will be ready at specified times.
Confers with the FPM and makes recommendations regarding modified diets and use of leftovers.
Assures that all serving areas are supplied with food and are appropriately garnished.
Plans and prepares for the following day/days.
Observes precautions against deterioration and degradation of prepared foods and foods awaiting preparation or leftovers awaiting proper storage.
Maintains prescribed standards of sanitation and safety.
Tests foods by sight, smell, taste, temperature and touch/feel to determine when it is cooked and adds ingredients or seasonings to improve flavor and texture; adjusts temperature and cooking time.
Records amounts of food left over or not served and records additional food items prepared.