Cook I - F22

JOB SUMMARY

The Cook I position is an entry level culinary position in the Dining Services Unit. The position is the immediate support for the upper level Cooks and Chefs in the kitchen with specific responsibilities for food preparation with an emphasis on a quality product, while maintaining Company and Food Service Standards.

ESSENTIAL FUNCTIONS

• Washes, peels, weighs, measures and mixes ingredients required for specific food items to be prepared
• Positions, arranges and garnishes prepared food items for serving
• Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and Company recipes
• Adheres to proper food handling techniques and properly balance time use, material, and equipment to avoid unnecessary expense and waste
• Follows procedures for the proper storage of leftover food and potentially hazardous food items
• Performs checks and logs temperature on all refrigerators and freezers
• Ensures departmental standards are met regarding product quality and presentation
• Ensures that area is following all applicable sanitary codes or standards
• Tests the temperature of food at specified intervals
• Safely operates large-volume cooking equipment
• Proficiently utilizes a wide range of kitchen tools and utensils, including knives
• Receives and stores food requisitions and supplies
• Processes phone orders and assists customers
• Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
• Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping, and mopping
• Cleans and sanitizes all production equipment and surface areas
• Sets up line areas and collects all necessary supplies to prepare menu for service
• Assists in catering and special functions
• Maintains production records in accordance with department procedures
• Must attend food safety training as scheduled
• Performs other duties as assigned

EDUCATION AND EXPERIENCE

High School graduate or equivalent; experienced in all types of cooking methods, supervision, and food service operations; must be able to read and write with knowledge of basic math; possess ServSafe certification

QUALITIES

• Ability to accept direction, instruction, and constructive criticism
• Work independently and as part of a team
• Take initiative, anticipate, prioritize, and follow tasks through to completion
• Successfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary
• Adhere to Company, Department and State guidelines as directed
• Predictable and reliable attendance

PHYSICAL CONDITIONS AND DEMANDS

Moderate to heavy lifting, up to 50 pounds; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to many different food types.

Please note this job description is not designed to cover or contain a comprehensive listing of actives, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

This job description has been approved by all levels of management.

Morrisville Auxiliary Corporation is a not-for-profit that provides non-academic services to SUNY Morrisville. This includes campus dining services, two housing facilities, College ID services, facilities maintenance, catering services, the Campus Store, and more. MAC also owns and operates Nelson Farms Country Store & Production Facility, Morrisville Ice Plex, and the Copper Turret Restaurant.

Compensation details: 18.75-18.75 Hourly Wage

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