Cook

10-month position Commences September 2026

Major Responsibilities:

Works with cook manager to prepare meals for large numbers of customers. Operates various kitchen equipment such as slicers, mixers, pressure cookers, ovens, dishwashers, and choppers. Operates cash register and maintains a smooth flow of customers during operational hours.

Key responsibilities include:

Experience cooking meals for more than 50 people Working in an industrial kitchen Good knowledge of modem cooking utensils, appliances and equipment Good knowledge of approved methods of preparing, cooking and baking food in large quantities. Good knowledge of kitchen and food preparation sanitation. Working knowledge of food values and nutrition. Ability to read, understand and follow directions and recipes. Ability to direct the work of and get along well with others. Ability to manipulate kitchen utensils and equipment. Keep food and utensils stocked during service hours. Ability to keep basic records and be responsible for money in and out Three (3) Professional References Required - These must be filled out in the section of your application where requested -all sections are required. If information is unknown please enter "n/a" or "0000000000" where appropriate. Please note that after you complete your registration on our online site (Recruitfront), YOU

MUST APPLY

for any positions you are interested in. Your Recruitfront registration alone is NOT an application for employment with Broome-Tioga BOCES. You must apply to a specific job number/job title after completing the first step of registration. You will receive a confirmation email after you have completed your application properly.

THANK YOU

for your interest in employment at Broome-Tioga BOCES!

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Click Here Qualifications:

Minimum Qualifications:

Two years' experience in the preparation of food on a large scale Note 1: Study in a college or vocational institute in cooking, food service administration, or a similar field may be substituted for the required experience on a year-for-year basis. Note 2: Large scale cooking is the preparation of a variety of meals requiring varying preparation techniques for service of groups of more than 50 people.