Morrisville Aux Corp

JOB SUMMARY The Cook I position is an entry level culinary position in the Dining Services Unit. The position is the immediate support for the upper level Cooks and Chefs in the kitchen with specific responsibilities for food preparation with an emphasis on a quality product, while maintaining Company and Food Service Standards. ESSENTIAL FUNCTIONS Washes, peels, weighs, measures and mixes ingredients required for specific food items to be prepared Positions, arranges and garnishes prepared food items for serving Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and Company recipes Adheres to proper food handling techniques and properly balance time use, material, and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met regarding product quality and presentation Ensures that area is following all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping, and mopping Cleans and sanitizes all production equipment and surface areas Sets up line areas and collects all necessary supplies to prepare menu for service Assists in catering and special functions Maintains production records in accordance with department procedures Must attend food safety training as scheduled Performs other duties as assigned EDUCATION AND EXPERIENCE High School graduate or equivalent; experienced in all types of cooking methods, supervision, and food service operations; must be able to read and write with knowledge of basic math; possess ServSafe certification QUALITIES Ability to accept direction, instruction, and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 pounds; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to many different food types. Please note this job description is not designed to cover or contain a comprehensive listing of actives, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. This job description has been approved by all levels of management. Morrisville Auxiliary Corporation is a not-for-profit that provides non-academic services to SUNY Morrisville. This includes campus dining services, two housing facilities, College ID services, facilities maintenance, catering services, the Campus Store, and more. MAC also owns and operates Nelson Farms Country Store & Production Facility, Morrisville Ice Plex, and the Copper Turret Restaurant. Compensation details: 18.41-18.41 Hourly Wage PI43cae07b4dc9-6610

JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: Compensation details: 19.33-19.49 Hourly Wage PIa23e9abb5-