SEIU- Cook I

University of Rochester; Rennes; Sur place; EUR 25 000 - 34 000; Temps partiel

Résumé du poste

University of Rochester seeks a part‑time cook to prepare meals for patients, students, employees, and visitors at 735 Library Rd, Rochester, NY. The role requires following recipes and menus, portioning foods, and ensuring quality and safety in cooking operations.

The position offers a 34.5-hour work week, with a compensation range of $21.10–$28.64 per hour, and reports to the Douglass Dining/Aux Ops department under UR SEIU 028 H.

Qualifications

• Ability to read, write, understand, and follow oral and written instructions in English.
• 1–2 years work experience in food preparation.
• Ability to lift items weighing approximately 40–50 pounds.

Responsabilités

• Follow predetermined instructions, recipes, and menus to prepare and cook foods for patients, students, employees, and visitors.
• Prepare servings of food items and portion meat, fish, and fowl for individual servings; assemble meals and dishes.
• Plan cooking and batch-cooking schedules to ensure items are ready at designated times.
• Review computer-generated menus and recipes to ensure correct quantities and types of foods.
• Maintain sanitation and safety standards and proper leftovers handling.

Connaissances

Food preparation

English literacy

Manual lifting

Description du poste

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Location (Full Address):

735 Library Rd, Rochester, New York, United States of America, 14627

Opening:

Worker Subtype:

Regular

Time Type:

Part time

Scheduled Weekly Hours:

34.5

Department:

200811 Douglass Dining/Aux Ops

Work Shift:

UR - Day (United States of America)

Range:

UR SEIU 028 H

Compensation Range:

$21.10 - $28.64

The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement.

Responsibilities:

Following predetermined instructions, recipes, and menus, prepares, seasons, and cooks for patients, students, employees, and visitors; assists in the preparation of menus, less complicated in nature, such as breakfast, lunch and selected dinner items. SUPERVISION AND DIRECTION RECEIVED:Under supervision of Food Production Manager (FPM) or other designated authority.

SUPERVISION AND DIRECTION EXERCISED:May coordinate the work of Cook Helpers and other related staff. MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, tilting brazing skillet, broilers, vischer cookers, mixers, choppers, blenders, grinders, slicers, woks, tenderizers, vertical cutter mixers, toasters, bowls, kettles, pots, pans, utensils, measuring cups, spoons, knives, and related equipment.TYPICAL DUTIES:1.Under supervision, peels, washes, bones, trims, tenderizes, and cuts some meats, vegetables, fruit, cheese, and other foods; measures and mixes ingredients according to recipes to make foods such as stocks, sauces, gravies, soups, stews, casseroles, bakes, roasts, fries, and steams meat, fish, vegetables, and other foods; prepares cold meats, sandwiches, grill items and cooked cereals.2.Prepares servings of food items; portions meat, fish, and fowl for individual servings and applies gravy, sauce, and garnishment; dishes up servings of dressing, vegetables, fruits, and other items. May assist in preparing individual patient meal trays. Services food onto food trucks or containers and collects food from trucks when returned. 3.Reviews computer-generated menus and recipes to insure that the type and quantity of meats, vegetables, soups, salads, desserts, and other related food items to be prepared are correct. If corrections are needed, reports that information to FPM. Plans cooking and batch-cooking schedule so that foods will be ready at specified times. Confers with the FPM and makes recommendations regarding modified diets and use of leftovers. Assures that all serving areas are supplied with food and are appropriately garnished.4. Plans and prepares for the following day/days.5.Observes precautions against deterioration and degradation of prepared foods and foods awaiting preparation or leftovers awaiting proper storage. Maintains prescribed standards of sanitation and safety. 6.Tests foods by sight, smell, taste, temperature and touch/feel to determine when it is cooked and adds ingredients or seasonings to improve flavor and texture; adjusts temperature and cooking time. 7. Records amounts of food left over or not served and records additional food items prepared. QUALIFICATIONS:Ability to read, write, understand, and follow oral and written instructions in English and 1-2 years work experience in food preparation, 1 year of which demonstrates ability to work as a Cook; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds

The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status,or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.