FSA’s Mission is to maintain and enhance the quality, diversity, cost, and value of food in the campus dining programs, improving fiscally prudent and affordable food plans for students While ensuring the availability of desired and appropriate merchandise, products, and services for the campus community; Fostering and supporting the campus’ core mission of academics, research, scholarship and intellectual creativity, inclusivity, and sustainability
Position Summary:
The Cook is responsible for preparing quality food for residents, employees, and visitors using standardized recipes and production sheets. Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production.
Essential Position: This position is considered ‘essential.”. The incumbent must report to work regardless of extreme weather or other conditions.
Schedule: Full Time, Various Hours/Various Shifts - Flexibility is a MUST, Weekends and Holidays REQUIRED.

Required Qualifications:

• High School Diploma or equivalent
• Suffolk County Food Handlers Certificate (or must become certified within 6 months of position)
• Ability to lift up to 50lbs.
• 1+ years experience in a high-volume healthcare environment.
• Knowledge of modified diet principles and safe, sanitary food handling techniques.
• Must have the ability to work harmoniously with a variety of people.
• Ability to read, write, and speak English and follow written and verbal instructions.
• Ability to meet acceptable background check standards.
• Ability to work flexible hours, including evenings and weekends, as appropriate.

Preferred Qualifications:

• AAS in Culinary Arts

Responsibilities/Essential Functions:

Department Responsibilities:

• Demonstrate knowledge of food preparation for modified diets based on age, nutrient, and texture modification restrictions.
• Prepares ingredients by following recipes prepared by the Executive Chef: slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Assist food service workers in café as well as food service workers on tray line as assigned.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Setting up workstations with all needed ingredients and cooking equipment
• Keep a sanitized and orderly environment in the kitchen
• Able to explain food safety in a manner suitable for the age and needs of the residents.
• Adhere to organizational and departmental policies and procedures on universal precautions and resident isolation.
• Prepare menu items identified on the production sheet following forecasted and tallied quantities, following
• established recipes at all times.
• Demonstrate knowledge of and comply with federal, state, local, and departmental sanitation procedures and maintain a clean, sanitary working environment.
• Catering duties as assigned.
• Adhere to organization and department dress codes and time/attendance policy.
• Provide exceptional service to residents and staff members.
• Other duties as assigned by supervisors/Executive Chef.

Scope of Impact of the Position: Low - within program
Interaction within Association: Provide guidance/coordinate activities/contribute to work groups
Interaction Outside Association: Limited
Complexity of Supervision to employees: Limited - Occasional guidance to co-workers
Complexity of Work: Low/Moderate - Occasionally adapts procedures to resolve unusual cases; makes some decisions requiring consideration of criteria
Level of decision-making activity: Low - Within program/functional area
Supervision Received: High - General supervision
Support Skills-Writing: Low - Usually issues standard responses
Support Skills-Computer: Limited - Uses basic communication and time-collection tools
Working Conditions:
Essential Physical Requirements*: Typically lifts 20 to 50 lbs
Visual: Normal concentration
Hazards: Chemicals/Elements - Careful Use
FSA is an employer and educator recognized for valuing AA/EEO and Protected Veterans and Individuals with Disabilities.
No relocation or VISA Sponsorship is available.
FSA may make reasonable accommodations to enable applicants to participate in the hiring process and employees to perform their essential functions. If you require an accommodation to participate in the selection process, you are encouraged to contact Human Resources at (631) 632-9306

• Demonstrate knowledge of food preparation for modified diets based on age, nutrient, and texture modification restrictions.
• Prepares ingredients by following recipes prepared by the Executive Chef: slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Assist food service workers in café as well as food service workers on tray line as assigned.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Setting up workstations with all needed ingredients and cooking equipment
• Keep a sanitized and orderly environment in the kitchen
• Able to explain food safety in a manner suitable for the age and needs of the residents.
• Adhere to organizational and departmental policies and procedures on universal precautions and resident isolation.
• Prepare menu items identified on the production sheet following forecasted and tallied quantities, following
• established recipes at all times.
• Demonstrate knowledge of and comply with federal, state, local, and departmental sanitation procedures and maintain a clean, sanitary working environment.
• Catering duties as assigned.
• Adhere to organization and department dress codes and time/attendance policy.
• Provide exceptional service to residents and staff members.
• Other duties as assigned by supervisors/Executive Chef