Cook

Monroe County; City of Rochester (NY); On-site; USD 32,000 - 42,000; Full time

Job summary

Monroe County in New York is seeking a School/Institution Cook responsible for preparing, cooking, and serving hot and cold foods to students, faculty, patients, and staff. Foods are prepared to established menus or specific diets.

In educational settings, the Cook may work under a Cook Manager or Lead Cook, with supervision of assistants. The role supports meal service and food safety in a school or institutional dining environment.

Qualifications

• Food service experience in school or institutional settings.
• Ability to prepare, cook, and serve hot and cold foods according to menus or diets.

Responsibilities

• Prepare, cook, and serve hot and cold food items to students, faculty, patients, and patrons.
• Plan menus, complete food requisitions, and maintain inventory records.
• Work under supervision of a Lead Cook or Cook Manager in educational or institutional settings.

Job description

This is a food service position responsible for the preparation, cooking, and serving of hot and cold food items to students, faculty, patients, and patrons in a school or institutional setting. Food is prepared in accordance with established menus or specific diets. Employees may plan menus, complete food requisitions, and maintain inventory records. When assigned to an educational facility, the Cook may either be the responsible food service employee in an elementary school or work under the general supervision of a Cook Manager in an elementary, junior or senior high school. When assigned to an institutional setting, the Cook reports directly to, and works under the general supervision of a Lead Cook, Food Service Manager or other higher level staff member. Direct supervision may be exercised over Assistant Cooks and other food service employees. Does related work as required.

Minimum Qualifications

This is a food service position responsible for the preparation, cooking, and serving of hot and cold food items to students, faculty, patients, and patrons in a school or institutional setting. Food is prepared in accordance with established menus or specific diets. Employees may plan menus, complete food requisitions, and maintain inventory records. When assigned to an educational facility, the Cook may either be the responsible food service employee in an elementary school or work under the general supervision of a Cook Manager in an elementary, junior or senior high school. When assigned to an institutional setting, the Cook reports directly to, and works under the general supervision of a Lead Cook, Food Service Manager or other higher level staff member. Direct supervision may be exercised over Assistant Cooks and other food service employees. Does related work as required.