Cook I
: Job Details :

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 preparedPositions, arranges and garnishes prepared food items for servingPrepares and pre-portions all food products designated for cooking in accordance with food safety specifications and Company recipesAdheres to proper food handling techniques and properly balance time use, material, and equipment to avoid unnecessary expense and wasteFollows procedures for the proper storage of leftover food and potentially hazardous food itemsPerforms checks and logs temperature on all refrigerators and freezersEnsures departmental standards are met regarding product quality and presentationEnsures that area is following all applicable sanitary codes or standardsTests the temperature of food at specified intervalsSafely operates large-volume cooking equipmentProficiently utilizes a wide range of kitchen tools and utensils, including knivesReceives and stores food requisitions and suppliesProcesses phone orders and assists customersResponsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraudPerforms various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping, and moppingCleans and sanitizes all production equipment and surface areasSets up line areas and collects all necessary supplies to prepare menu for serviceAssists in catering and special functionsMaintains production records in accordance with department proceduresMust attend food safety training as scheduledPerforms other duties as assignedEDUCATION 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 certificationQUALITIES Ability to accept direction, instruction, and constructive criticismWork independently and as part of a teamTake initiative, anticipate, prioritize, and follow tasks through to completionSuccessfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessaryAdhere to Company, Department and State guidelines as directedPredictable and reliable attendancePHYSICAL 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: 17.91-18.54 Yearly SalaryPI4f33f60c3284-26289-#######4