SEIU- Cook I

Job Location: 735 Library Rd, Rochester, New York, United States of America, 14627

Part-time, regular position with scheduled weekly hours of 34.5. Compensation range: $21.10 - $28.64 (first and last step pay rates as set forth in the applicable collective bargaining agreement).

Responsibilities

• Under supervision, prepares, seasons, and cooks meals for patients, students, employees, and visitors following predetermined instructions, recipes, and menus; assists in preparing less complicated menus such as breakfast, lunch, and selected dinner items.
• Peels, washes, bones, trims, tenderizes, and cuts meats, vegetables, fruit, cheese, and other foods; measures and mixes ingredients according to recipes to prepare stocks, sauces, gravies, soups, stews, casseroles, baked goods, roasted, fried, and steamed items; prepares cold meats, sandwiches, grill items, and cooked cereals.
• Portions and plates food items, including meats, fish, poultry, vegetables, fruits, and other items; may assist in preparing individual patient meal trays. Services food onto food trucks or containers and collects returned food.
• Reviews computer-generated menus and recipes to ensure accuracy in type and quantity of food items; reports corrections to the Food Production Manager (FPM). Plans cooking and batch-cooking schedules to ensure timely readiness of food.
• Confers with the FPM regarding modified diets and use of leftovers; ensures serving areas are supplied with food and appropriately garnished.
• Plans and prepares for upcoming days.
• Maintains sanitation and safety standards; observes precautions to prevent deterioration of prepared foods and leftovers.
• Tests foods by sight, smell, taste, temperature, and touch to determine doneness; adjusts seasoning, temperature, and cooking time as needed.
• Records amounts of leftover or unused food and additional food items prepared.
• May coordinate the work of Cook Helpers and other related staff.

Machines and Equipment Used: Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, tilting brazing skillet, broilers, vischer cookers, mixers, choppers, blenders, grinders, slicers, woks, tenderizers, vertical cutter mixers, toasters, bowls, kettles, pots, pans, utensils, measuring cups, spoons, knives, and related equipment.

Qualifications

• Ability to read, write, understand, and follow oral and written instructions in English.
• 1-2 years of work experience in food preparation, with at least 1 year demonstrating ability to work as a Cook; or an equivalent combination of education and experience.
• Ability to lift items weighing approximately 40-50 pounds.