Line Cook (Webster Campus)

St. Ann's Community•Webster, NY

1d•$19 - $22•Onsite

About The Position

The purpose of this position is to prepare, cook and portion all hot and cold food items for the residents, patients, participants, employee cafeteria and to volunteer for special function meals and other duties as directed. This role is responsible for proper handling and preparation of food in accordance with sanitary regulations. The cook prepares specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner for all services. They will read and review the menu, production sheets, leftover food items and recipes with the Cook Team Leader and/or Executive Chef. This role organizes and plans the workday to meet specific time deadlines and works according to needs in other production and service areas. The cook will serve approximately 150-200 Elders and vending requirements as directed, and provide special functions services for Administration, resident/participant, employees, and other activities. This role is responsible for reducing excessive waste through portion control, preparation methods, etc., and for knowing the actual quantities of food items prepared, amounts used and leftover at the end of each meal service. They will correctly store leftover food items and other advance preparation by covering, labeling, dating and placing in storage. Daily returns to the Executive Chef, complete production and set-up sheet. The cook is responsible for immediately reporting malfunctions of equipment and for following the daily, weekly and monthly cleaning schedule as outlined, returning all cleaning and soap detergent agents to storage area in dish room after each use. They will follow all safety policies and procedures.

Requirements

Minimum A.A.S. degree in Food Service with one year previous experience; or equivalent
Familiarity with a variety of cooking methods and procedures
Ability to sequence and schedule demands and determining timing for use in equipment
Ability to sit, stand, kneel crouch for most or all of shift
Must be able to lift or move up to 40 pounds

Nice To Haves

ServSafe Certification a plus ++

Responsibilities

Proper handling and preparation of food in accordance with sanitary regulations.
Prepares in specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner for all services.
Daily reads and reviews menu, production sheets, leftover food items and recipes with Cook Team Leader and/or Executive Chef.
Organizes and plans the work day to meet specific time deadlines and works according to needs in other production and service areas.
Serve approximately 150-200 Elders and vending requirements as directed.
Special functions services for Administration, resident/participant, employees, and other activities.
Responsible for reducing excessive waste through portion control, preparation methods, etc.
Responsible for knowing the actual quantities of food items prepared, amounts used and leftover at the end of each meal service.
Correctly stores leftover food items and other advance preparation by covering, labeling, dating and placing in storage.
Daily returns to the Executive Chef, complete production and set-up sheet.
Responsible for immediately reporting malfunctions of equipment.
Responsible for daily, weekly and monthly cleaning schedule as outlined, returning all cleaning and soap detergent agents to storage area in dish room after each use.
Follows all safety policies and procedures.