Cook (Anticipated) - OMS

Brockport School District•Brockport, NY

47d•$19•Onsite

About The Position

Location: Oliver Middle School Hours Per Day: 8.00 (6:00 - 2:30) Work Year: 10 Months -- Off during school breaks. Minimum Pay Rate: $19.00/Hour Classification: Non-Competitive Candidates hired for this position are eligible to receive a $1,000 Sign-On Bonus. Contact the Human Resources Department at (585) 637-1915 for more information. Sign-on payments will be made after the candidate has worked in the position they were hired for, based on the below schedule: $400 paid after 60 days of work. $300 paid after 120 days of work. $300 paid after 180 days of work FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food; good knowledge of the proper care and operation of kitchen utensils, equipment, and appliances; good knowledge of the principles of nutrition and a balanced diet; good knowledge of the sanitary and safety principles and practices applicable to food production and serving; working knowledge of cleaning methods and of the use of cleaning supplies for appliances, equipment, and food preparation and serving areas; ability to plan, assign, and review the work of others; ability to follow menus, special diets, and recipes and simple oral and written directions; ability to prepare, serve, preserve, and store food with proper regard to sanitary and safety principles; ability to plan and prepare menus; ability to work under time constraints and to meet food production schedules; ability to deal effectively with students, faculty, patients, other diners, and co-workers; record keeping ability; physical condition commensurate with the demands of the position. JOB RESPONSIBILITIES: (All need not be performed in a given position. Other related activities may be performed although not listed.) Supervises employees who assist in preparing, portioning, and serving meals according to menu and special diets and in quantities sufficient for the persons to be served; Prepares and cooks entrees; Supervises and participates in the preparation, seasoning and cooking of soups, broths, sauces, gravies, vegetables, salads, dressings, desserts and other foodstuffs for consumption in a school, or institutional cafeteria; Assists with planning and preparing menus; Slices and portions meat for cooking and serving; Requisitions food and assists in, or keeps inventory of, foodstuffs received and disbursed; Supervises and may participate in cleaning of kitchen utensils, equipment, and inspection of work area for cleanliness and functional operation; Supervises and participates in preserving, storing, and preparing left-over food; Keeps records such as cash receipts, perpetual inventory, food production, cook time and temperatures; Operates and cares for kitchen equipment requiring attention to safety such as steam kettles and slicers; Serves food from steam tables to students, faculty, and patrons. Fills in for Cook Manager when manager is absent QUALIFICATIONS: EITHER: A. Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration or Culinary Arts or a closely related field, PLUS six (6) months of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR, B. Two (2) years of paid full-time or its part-time equivalent experience as described in (A) above; OR, C. An equivalent combination of education and experience as defined by the limits of (A) and (B) above. The ability to work independently and manage time effectively. The ability to work collaboratively with peers and colleagues. The ability to carry out oral and written instructions. Displays a positive attitude and builds healthy relationships with students, staff and families. Servsafe Certified (desired qualification or willing to obtain after permanent hire). ? SPECIAL REQUIREMENTS: If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job.

Requirements

Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration or Culinary Arts or a closely related field, PLUS six (6) months of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR,
Two (2) years of paid full-time or its part-time equivalent experience as described in (A) above; OR,
An equivalent combination of education and experience as defined by the limits of (A) and (B) above.
The ability to work independently and manage time effectively.
The ability to work collaboratively with peers and colleagues.
The ability to carry out oral and written instructions.
Displays a positive attitude and builds healthy relationships with students, staff and families.
If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job.

Nice To Haves

Servsafe Certified (desired qualification or willing to obtain after permanent hire).

Responsibilities

Supervises employees who assist in preparing, portioning, and serving meals according to menu and special diets and in quantities sufficient for the persons to be served
Prepares and cooks entrees
Supervises and participates in the preparation, seasoning and cooking of soups, broths, sauces, gravies, vegetables, salads, dressings, desserts and other foodstuffs for consumption in a school, or institutional cafeteria
Assists with planning and preparing menus
Slices and portions meat for cooking and serving
Requisitions food and assists in, or keeps inventory of, foodstuffs received and disbursed
Supervises and may participate in cleaning of kitchen utensils, equipment, and inspection of work area for cleanliness and functional operation
Supervises and participates in preserving, storing, and preparing left-over food
Keeps records such as cash receipts, perpetual inventory, food production, cook time and temperatures
Operates and cares for kitchen equipment requiring attention to safety such as steam kettles and slicers
Serves food from steam tables to students, faculty, and patrons.
Fills in for Cook Manager when manager is absent