Lead Central Production Cook — Large-Scale Kitchen

Auxiliary Services Corporation; City of Cortland (NY); Hybride; USD 42 000 - 45 000; Plein temps

Avantages offerts par ce poste

null

Résumé du poste

Auxiliary Services Corporation in Cortland, NY is seeking an Experienced Central Production Cook Tier 5 to support cafeteria operations. The role requires preparing meals from scratch, supervising production tasks, and ensuring food safety and quality across large-scale service.

You will lift up to 100 lbs, work Sunday-Wednesday early shifts, and collaborate with staff under the Executive Chef direction. A high school diploma and 5 years of institutional cooking experience are preferred.

Qualifications

• High School Diploma or Equivalent preferred.
• 5 years of professional institutional cooking experience.
• ServSafe certification preferred; must be obtained within one year of hire.
• Advanced Culinary Testing will be required.

Responsabilités

• Take temperatures of food and equipment.
• Prepare food from scratch per production sheet and recipes.
• Plan and assign daily production tasks to staff.
• Review waste, inventory, and temperatures; adjust as needed.
• Maintain safety: proper handling and storage procedures.
• Keep work areas clean and sanitized; use chemicals properly.
• Ensure meals are ready by mealtime and scale to demand.
• Assist in ordering food and backing up menu planning.

Connaissances

Institutional cooking

HACCP knowledge

Teamwork

Food safety

Recipe reading

Communication

Inventory management

Formation

High School Diploma or Equivalent

Description du poste

Auxiliary Services Corporation in Cortland, NY is seeking an Experienced Central Production Cook Tier 5 to support cafeteria operations. The role requires preparing meals from scratch, supervising production tasks, and ensuring food safety and quality across large-scale service.

You will lift up to 100 lbs, work Sunday-Wednesday early shifts, and collaborate with staff under the Executive Chef direction. A high school diploma and 5 years of institutional cooking experience are preferred.