Assistant Cook

Monroe One BOCES; Fairport (CA); On-site; USD 22,000 - 31,000; Full time

Job summary

Monroe One BOCES in Fairport, NY, is seeking an Assistant Cook for a full-time, 11-month term with summer days. The role involves cooking, supervising staff in the absence of the Cook Manager, and assisting with production, sanitation, inventory, and cash handling across multiple school food service venues.

Qualified candidates will have Civil Service eligibility or an appropriate certificate/experience, knowledge of quantity food production, and the ability to supervise and maintain records.

Qualifications

• Civil Service eligibility as Assistant Cook; either a certificate program in Food Service Administration or one year of paid full-time (or part-time equivalent) experience in large-scale food preparation.
• Good knowledge of principles and skills in quantity foods preparation.
• Ability to supervise others as needed.
• Ability to maintain and understand basic management records and follow oral and written instructions.
• Current valid NYS Driver's License.
• Experience in quantity food cooking in schools or equivalent institutions.
• Adequate physical stamina to stand and lift up to 50 pounds.

Responsibilities

• Cook and supervise the work of Food Service personnel in the absence of the Cook Manager.
• Assist in the preparation and service of food served in the school food service department.
• Assist the Cook Manager with routine management functions including production reports, temperature charts, HACCP and other sanitation reports, inventory, stock and delivery management, cash and meal accountability, kitchen equipment use and care, and other management duties as assigned by the Cook Manager or Director.
• Supervise and participate in maintaining health, safety and sanitary practices as required by regulatory agencies.
• Assist the Cook Manager in all phases of off-site School Food Service program operated by the Department.
• Help ensure meals are served in pleasant facilities and by courteous staff.
• Create an atmosphere for employee productivity and satisfaction.
• Communicate effectively with supervisor and other employees.
• In absence of Cook Manager perform end of day cash handling for all Monroe One BOCES food service venues.

Skills

Food service supervision

Quantity foods preparation

Record keeping

Communication

Physical stamina

Education

Certificate in Food Service Administration

Job description

LOCATION OF POSITION: Fairport, NY 14450; Food Service Department
TERM OF EMPLOYMENT: 11 Month Position, Full Time; plus 10 days over the summer. Hours: Monday-Friday, 6:00AM - 2:00PM.
STARTING DATE: September 2026
SALARY RANGE: $16.00-$22.59 per hour
*Actual Salary Is Dependent Upon Experience and Contract.

DUTIES

1. Cook and supervise the work of Food Service personnel in the absence of the Cook Manager.
2. Assist in the preparation and service of food served in the school food service department.
3. Assist the Cook Manager with routine management functions including but not limited to production reports, temperature charts, HACCP and other sanitation reports, inventory, stock and delivery management, cash and meal accountability, kitchen equipment use and care, and other management duties as assigned by the Cook Manager or Director.
4. Supervise and participate in the maintenance of health, safety and sanitary practices as required by various regulatory agencies.
5. Assist the Cook Manager in all phases, including delivery and service, of any off-site School Food Service program operated by the School Food Service Department.
6. Help ensure meals will be served in pleasant facilities and by courteous staff.
7. Create an atmosphere for employee productivity and satisfaction.
8. Communicate effectively with both supervisor and other employees.
9. In absence of Cook Manager perform end of day cash handling for all Monroe One BOCES food service venues.

QUALIFICATIONS

1. Civil Service eligibility as Assistant Cook; EITHER:
   1. Successful completion of a recognized certificate program in Food Service Administration specifically dealing in Food Production rather than Management;
   2. One (1) year paid full-time or its part-time equivalent experience in food preparation on a large scale for a cafeteria, restaurant, hotel, or institution, other than short order or fast food.
2. Good knowledge of the principles and skills in the preparation of quantity foods.
3. Ability to supervise the work of others as needed.
4. Ability to maintain and understand basic management records and carry out oral and written instructions.
5. Current valid NYS Driver's License.
6. Experience in quantity food cooking in schools or equivalent institutions such as restaurants or hotels.
7. Adequate physical stamina necessary to stand while performing duties.
8. Physically able to perform essential functions of the position (with or without reasonable accommodations), including but not limited to lift 50 pounds.

NOTE: Applicants qualifying under option (A) must submit a copy of a certificate or diploma in support of satisfactory program completion.