New York Seasonal Jobs

Job Information

St. Lawrence University Cook in Canton, New York

Position Title Cook

FLSA Non-Exempt

Primary Responsibilities

Under the supervision of Leader, Assistant Managers and Managers is responsible for preparing food items, according to documented recipes in the area assigned and continues to monitor food quality throughout the meal periods. Contributes to the total function of the dining service operation in a positive manner.

Duties Performed:

In addition to the requirements for personal conduct that are common to all positions in the University, the following duties outline the major factors of the position. They are not all inclusive, do not set a priority sequence, or establish a ration of work to be performed. They may vary in importance between departments and altered within the general framework of the primary function to satisfy changes in departmental activity.

Prepares and sets food items for presentation and continues to monitor food quality throughout the meal periods.

Effectively alter recipes to implement desired production numbers.

Work as a team with Food Service Generalist on the initial set of the line.

Utilizes proper cooking techniques, as indicated in the recipe or as directed by Leaders and Managers.

Store, plan and utilize leftovers correctly, according to New York State Health Department Food Service Health Code.

Clean equipment, freezers, refrigerators, storerooms and general kitchen areas.

Prepare and accurately complete production forms and reports on a daily basis.

Maintain standards of good personal and public relations.

Maintain standards of cleanliness and safety.

Participate in recipe testing and development.

Contribute to the total function of the food service operation in a positive manner.

This is a seasonal position based on 9 months or at least two semesters in the SEIU bargaining unit. Weekly work hours at 37.5 and Thursday – Monday

1:00 p.m. – 9:00 p.m.

Minimum Qualifications

Education: High School diploma (or equivalent) required. Good mathematical skills required. Serve-Safe training beneficial.

Experience: Minimum of one year full time experience in quality hot food productions, in a food service operation is required. Will consider successful completion of an externship or internship in quantity cooking in place of required experience.

Requirements: Ability to

Read, understand, and prepare items according to the recipe.

  • Operate and maintain standard cooking machinery and equipment.

  • Move 25 pounds a minimum of 10 feet.

  • Develop positive and productive working relationships.

  • Effectively present information and respond to questions from managers, customers, co-workers and the campus community.

  • Support a positive work environment through teamwork honesty, approach ability and a commitment to customer service.

Supervision Received: General and specific instructions from the Supervisors and Management.

Supervision Given: Give instruction to other employees assigned to the area.

Preferred Qualifications

Culinary training preferred.

Status (FT, PT, Seasonal, Temp) FT Seasonal

Posting Number ST00823

Desired Start Date

Open Date (to accept applications)

Close Date (date applications will not be considered)

Open Until Filled Yes

Special Instructions to Applicant

Please complete the online application and provide contact information for at least three professional references. You may upload documents in the “applicant documents” section of the application.

All offers of employment are contingent upon successful completion of a background (including criminal records) check.

Supplemental Questions

Required fields are indicated with an asterisk (*).

    • Do you have a high school diploma or GED?
  • Yes

  • No

    • How many years of related work experience do you have?
  • 1-3

  • 3-5

  • 5+

    Applicant Documents

    Required Documents

  • Resume

  • Cover Letter/Letter of Application

    Optional Documents