Assistant Cook

Duties

• Cook and supervise the work of Food Service personnel in the absence of the Cook Manager.
• Aid in the preparation and service of food served in the school food service department.
• Aid the Cook Manager with routine management functions including but not limited to production reports, temperature charts, HACCP and other sanitation reports, inventory, stock and delivery management, cash and meal accountability, kitchen equipment use and care, and other management duties as assigned.
• Supervise and participate in the maintenance of health, safety and sanitary practices as required by various regulatory agencies.
• Aid the Cook Manager in all phases, including delivery and service, of any off-site School Food Service program operated by the School Food Service Department.
• Ensure meals are served in pleasant facilities and by courteous staff.
• Create an atmosphere for employee productivity and satisfaction.
• Communicate effectively with both supervisor and other employees.
• In the absence of the Cook Manager, perform end of day cash handling for all Monroe One BOCES food service venues.

Qualifications

• Civil Service eligibility as Assistant Cook;
• EITHER: Successful completion of a recognized certificate program in Food Service Administration specifically dealing in Food Production rather than Management;
• OR, One (1) year paid full-time or its part-time equivalent experience in food preparation on a large scale for a cafeteria, restaurant, hotel, or institution, other than short order or fast food.

NOTE: Applicants qualifying under option (A) must submit a copy of a certificate or diploma in support of satisfactory program completion.

Good knowledge of the principles and skills in the preparation of quantity foods.

Ability to supervise the work of others as needed.

Ability to maintain and understand basic management records and carry out oral and written instructions.

Current valid NYS Driver's License.

Experience in quantity food cooking in schools or equivalent institutions such as restaurants or hotels.

Adequate physical stamina necessary to stand while performing duties.

Physically able to perform essential functions of the position (with or without reasonable accommodations), including but not limited to lift 50 pounds.