Household Dining Cook

St Anns Community•Rochester, NY

About The Position

The Household Dining Cook assists with operating and maintaining a household kitchen, including grill cooking, stocking and rotating food supplies, and providing a positive dining experience. The role works closely with others and follows established guidelines to prepare and serve meals for elders and other customers of Dining and Nutritional Services. It also includes cleaning and sanitation, dishwashing, food and equipment temperature documentation, and maintaining kitchen inventory. This is a part-time position for 15 hours per week, two days per week, from 6:30 a.m. to 2:30 p.m., with every other weekend required. The listed pay range is $16–$19.65 per hour.

Requirements

Minimum of 6 months of line or grill cook experience in a moderate-volume setting.

Nice To Haves

ServSafe certification is preferred.

Responsibilities

Assemble and portion beverages and food items for meal service, including salads and fruit.
Set up the steam table with menu items before meal service.
Prepare requested short-order items, such as grilled cheese and deli sandwiches, from assigned kitchens.
Serve hot and cold food according to diet orders for 60 elders from the neighborhood kitchen.
Maintain the appearance and presentation of food served to patients and other customers.
Handle food safely and sanitarily during meal service.
Return food and beverage items to proper storage, labeled and dated according to department and organizational guidelines.
Record food, cooler, and freezer temperatures.
Plate meals for elders.
Collect soiled hotel pans and oversized pots and return them to the main kitchen pot-wash area.
Store and rotate cleaning products in kitchens.
Wash dishware, glassware, beverage pots, and silverware using the dish machine, and put cleaned items in appropriate storage areas.
Prepare the dish machine and soak sinks for washing according to standard procedures.
Sweep and mop the neighborhood kitchen floor.
Record dish-machine temperatures according to regulatory guidelines.
Clean neighborhood kitchen and beverage-center areas after each meal service and maintain the sanitation of the assigned kitchen.
Handle recyclable and non-recyclable materials and waste, use cleaning products correctly, and handle dishware and glassware to reduce breakage.
Maintain perishable and non-perishable floor stock for the assigned neighborhood kitchen using the provided shopping/par list.
Label and date perishable food items to ensure freshness according to department guidelines.
Follow the FIFO method when stocking.
Maintain inventory of meal-service supplies, including silverware, serving utensils, and dishware.
Perform other duties as assigned.