Canandaigua Schools-Vacancy Starting rate: $19.77/ hr. 8hrs/day

M-F, 6-2

30, 10 mos/yr with a chance for summer hours.

COOK MINIMUM QUALIFICATIONS

Either:

1.One year of full-time paid experience, or its part-time equivalent, in large-scale cooking; or 2.Three years of full-time paid experience, or its part-time equivalent, assisting in large-scale cooking; or 3.Its documented volunteer equivalent.

SPECIAL REQUIREMENT FOR APPOINTMENT

Certain assignments made to employees in this class will require access to transportation to meet field work assignments made in the ordinary course of business in a timely and efficient manner.

DISTINGUISHING FEATURES OF THE CLASS

These duties involve responsibility for the preparation, cooking, and service of a variety of food. In large kitchens, a cook usually has the 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 may be exercised over Assistant Cooks and/or Food Service Helpers. Does related work as required.

TYPICAL WORK ACTIVITIES

(Illustrative only) 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 storage of food; Supervises the work of Food Service Helpers in the preparation of food and the cleaning of tables, kitchen utensils, stoves and equipment; Keeps simple related records; Prepares employee time cards; Prints, tallies, and corrects automated selective menus; Prepares production schedules; Performs computerized nutritional analysis of menus as needed; Does routine diet changes when in charge of kitchen; Does quality assurance monitoring; Inputs and references data on computerized patient cardex as needed.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS

Good knowledge of the methods of preparing and baking food in large quantities; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of cleaning methods and 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 and provide oral and written directions, and to follow and modify recipes and to make simple arithmetic calculations; ability to follow therapeutic diet spread sheets and to make appropriate substitutions/replacements as needed for wide variety of therapeutic diets; ability to supervise the work of others and to operate a personal computer; physical strength and stamina; physical and mental condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS

Either:

4.One year of full-time paid experience, or its part-time equivalent, in large-scale cooking; or 5.Three years of full-time paid experience, or its part-time equivalent, assisting in large-scale cooking; or 6.Its documented volunteer equivalent.

SPECIAL REQUIREMENT FOR APPOINTMENT

Certain assignments made to employees in this class will require access to transportation to meet field work assignments made in the ordinary course of business in a timely and