Line Cook

Bishop’s Common at St Luke•Oswego, NY

20d

About The Position

This posting is for a FULL-TIME Line Cook POSITION DESCRIPTION : Kitchen, service areas, storage areas GENERAL DESCRIPTION : The cook is responsible for all aspects of the meal service, from preparation of healthy and attractive meals for residents and staff (conforming to departmental standards and State code) to clean up of their work areas.

Requirements

Ability to read, write and speak the written English language.
Ability to understand and follow verbal and written directions in recipes.
Ability to lift up to 50 pounds.
Ability to work in close cooperation with others and to work independently to complete the duties required of the job.
Sense of responsibility, patience and understanding.
Must be 18 years of age or over due to equipment use necessary to perform the job.
Ability to work in hot and cold areas; to stand and walk for long periods of time; to lift, adjust and place supplies of various weights, at various heights.
Existing employees must have a satisfactory work record in their prior position

Nice To Haves

Experience in food preparation preferred either through formal education (BOCES, college, etc.) or 1-2 years experience on the job as a cook with supervisory experience.

Responsibilities

Must be available to periodically work more than eight (8) hours per day or more than forty (40) hours per week.
Open or close the kitchen according to approved procedures for unlocking/locking, turning equipment on/off, setting up, closing up work areas, etc.
Act in a supervisory capacity in the absence of management personnel.
Decide and follow through on coverage for call-ins as needed.
Prepare and cook all foods related to breakfast, lunch, supper and/or the cafeteria meals, using standardized recipes and procedures; production; and pre-prep sheets.
Follow sanitary food handling procedures and maintain correct temperatures throughout food production service and storage.
Serve meals using appropriate utensils and portions.
Take and log temperatures of all food on the service line (hot and cold) prior to service.
Follow through to heat or chill and foods not meeting standards.
Set up (and prepare as needed) food and beverages for special functions.
Work special functions as assigned.
Clean and sanitize work areas and equipment during and at the end of each shift.
Attend in-service and other training program related to duties and responsibilities as required.
Organize the walk in cooler daily, being sure all food is in the correct areas, covered, labeled and dated; all outdated items must be thrown away, all empty milk crates removed, etc.
Utilize the pre-prep sheets to do pullouts, cook-offs and prep.
Keep the production manager informed of any supplies (food, paper, cleaning) that we are low on or out of.
Perform duties as assigned or directed to ensure the smooth operation of the Food Service department.
Stock the hot/cold food vending machine and the soda machine in the cafeteria as needed.
Slice and grind meat as needed for daily sandwiches.
Make salad mixes.
Set up, serve, clean up and count money for the cafeteria service as needed.
Provide adequate, prompt and accurate assistance as directed to assist the Food Service department to acquire and maintain its expected standards.
Other related duties that may become necessary or as directed by the supervisor, department head and/or administration.