SEIU-Cook I

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

Full-time, 36 scheduled weekly hours. Rotating work shift.

Compensation range: $21.10 - $28.64 (first and last step pay rates as set forth in the applicable collective bargaining agreement).

Responsibilities

• Following predetermined instructions, recipes, and menus, prepares, seasons, and cooks food for patients, students, employees, and visitors; assists in the preparation of menus, such as breakfast, lunch, and selected dinner items.
• Under supervision, peels, washes, bones, trims, tenderizes, and cuts meats, vegetables, fruit, cheese, and other foods; measures and mixes ingredients according to recipes to make stocks, sauces, gravies, soups, stews, casseroles, baked goods, roasted, fried, and steamed items; prepares cold meats, sandwiches, grill items, and cooked cereals.
• Prepares servings of food items; portions meat, fish, and fowl for individual servings and applies gravy, sauce, and garnishment; dishes up servings of dressing, vegetables, fruits, and other items. May assist in preparing individual patient meal trays. Services food onto food trucks or containers and collects food from trucks when returned.
• Reviews computer-generated menus and recipes to ensure correct type and quantity of food items; reports corrections to Food Production Manager (FPM). Plans cooking and batch-cooking schedule so foods are ready at specified times. Confers with FPM regarding modified diets and use of leftovers. Ensures all serving areas are supplied with food and appropriately garnished.
• Plans and prepares for the following day/days.
• Observes precautions against deterioration and degradation of prepared foods and leftovers. Maintains prescribed standards of sanitation and safety.
• Tests foods by sight, smell, taste, temperature, and touch to determine doneness; adjusts ingredients, seasonings, temperature, and cooking time to improve flavor and texture.
• Records amounts of food left over or not served 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.