SKILLS AND COMPETENCIES

• Customer service
• Interpersonal skills
• Oral communication
• Attendance and punctuality
• Dependability
• Sound and accurate judgment
• Planning and organizational skills

EDUCATION AND EXPERIENCE

• Minimum – High School Diploma/GED or equivalent combination education and/or experience
• Has knowledge of at least four production departments
• Is actively able to give clear concise directions. Leads and delegate tasks.
• Has two years’ experience as a Grade 10 Food Production Worker or one year experience as a Grade 11 Food Production Assistant
• ServeSafe certification within six months of position

PHYSICAL REQUIREMENTS

• Ability to stand or sit for prolonged periods of time
• Ability to lift and move up to 50 pounds occasionally
• Occasional computer use (Microsoft word/Excel)

BENEFITS PACKAGE

• Comprehensive health and wellness including health, dental, vision, FSA or HSA for full time employees
• Retirement savings
• Life/Disability Insurance
• Generous paid time off
• Complimentary dining at our on-campus restaurants and cafes
• Career growth opportunities
• My Better Benefits discount services
• Complimentary uniform and shoe allowances when applicable
  In support of the ADA, this job description lists only the responsibilities and qualifications deemed essential to the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Campus Auxiliary Services is an Equal Opportunity Employer. This policy prohibits discrimination on the basis of sex, race, color, religion, creed, national origin, age, marital status, sexual orientation, gender expression and/or identity, disability, genetic predisposition, veteran status or status as a member of any other protected group or activity

PURPOSE

The cook is directly responsible to the Food Production and Operations Supervisors or to Management in charge of the cooking and overall responsibility of the assigned position which includes food preparation, presentation and service.

ESSENTIAL FUNCTIONS

• Meets with Chef Assistant and/or management to discuss needs of the shift or position
• Gives clear instructions to supervised subordinates in all phases of food preparation and cooking
• Determines amounts of food to be prepared according to formula to meet menu requirement
• May reassign job duties among kitchen production personnel in order to complete the necessary production
• Consults with supervisor to requisition food supplies as needed
• Utilizes leftovers effectively daily
• Inspects kitchen to insure proper preparation and utilization of food to maintain high standards of sanitation
• Insures that NYS health codes are adhered to in all food preparation and food service areas
• May perform other related tasks. These may include but are not limited to: working on the serving line, washing dishes or pots and pans, operating a cash register, putting away food stock
• Trains personnel and may personally perform cooking duties and related tasks as required including special projects
• May be required to secure building at the end of the shift or to unlock it at the beginning of a work shift which includes all lights to be turned on or off
• May assist with providing guidance/direction to the other employees. This includes those in lower grades as well and casual and student employees.
• The Grade 12 Cook is expected to fill the duty of a Grade 14 Chef Assistant in the absence of that position
• Other duties may be assigned to reach individual and organizational goals.