Cook (FT/10M)-Johnstown CSD

Cook

These duties involve responsibility for the preparation and cooking of a variety of food. A Cook usually has responsibility for one part of a meal, such as the meat course, or vegetables or pastries and desserts. In a small kitchen a cook may supervise the cooking of an entire meal and in some cases may have charge of the entire kitchen operation. Supervision is exercised over Assistant Cooks and/or Food Service Helpers. Does related work as required.

Responsibilities:

• Prepares and cooks meat, fish, poultry, soups, vegetables, cereals, desserts, salads and other food.
• Bakes cakes, pies, rolls and a variety of other pastries.
• Cuts, cleans and dresses meat, fish and poultry.
• Supervises the proper storing of food.
• Supervises the work of assistants in the preparation of food, and the cleaning of tables, kitchen utensils, stoves and kitchen.
• Keeps simple related records.
• Good knowledge of the methods of preparing, cooking and baking food in large quantities.
• Good knowledge of modern cooking utensils, appliances and equipment.
• Good knowledge of cleaning methods and the use of cleaning materials and equipment.
• Ability to plan with a view to economy and efficiency in the use of supplies, equipment and food.
• Ability to follow oral and written directions and recipes.
• Physical condition commensurate with the demands of the position.

Salary will be in accordance with contract language and prorated to amount of service rendered. BOCES employee salary commensurate with experience and in accordance with contract language.

Posting will remain open until the position is filled.