Cook

DEPARTMENT

College Association

RATE OF PAY

$19.24/hour Description of Duties Under the supervision of the Dining Management, the cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Principal Duties Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Sets steam table, serves or ensures proper serving of food for tray line or dining room. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Lesser Duties Serves on committees as assigned. Participates in staff meetings when requested. Performs miscellaneous job- related duties as assigned. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, 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. Competencies Collaboration Skills. Customer Focus. Flexibility Stress Management/Composure. Supervisory Responsibilities This position has no supervisory responsibilities. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written an oral instructions and procedures. Required Education Required Education and Experience High school diploma. Prior experience in a related food service position. Must be NRA ServSafe certified within one year of employment. Preferred Education and Experience Two to three years food service experience. Cooking culinary courses.

Position Type and Expected Schedule Tuesday-Friday:

1:00 pm - 8:30 pm

Saturday:

9:00 am - 8:30 pm Position Type and Expected Hours of Work This is a full-time, seasonal position based on the academic year. Closing Date for Receipt of Applications Review begins immediately and will continue until the position is filled. To Apply Persons interested in the above position should submit a letter of interest, resume, and contact information for three references to Nichole Todd at oshea109@canton.

edu or by mail to:

College Association, Inc. Nichole Todd, Human Resources Representative 34 Cornell Drive Canton, NY 13617 College Association, Inc. is an Equal Opportunity/Affirmative Action Employer. All offers of employment are subject to the applicant successfully passing a background (including criminal records) check.