University of Rochester SEIU Cook III - 234386 in Rochester, New York
SEIU Cook III Job ID 234386Location Central Administration Full/Part Time Full-Time Favorite Job Regular/Temporary Regular Opening
Full Time 40 hours Grade 032 Danforth Dining/Aux OpsSchedule
TUE-THU 12 PM-8:30 PM; FRI-SAT 7 AM-3:30 PM; WKNDS/HOL; 12 MONTH POSITIONResponsibilities
POSITION SUMMARY:Prepares, seasons, and cooks food for patients, students, employees, and visitors. SUPERVISION AND DIRECTION RECEIVED:Under supervision of the Food Production Manager (FPM), Executive Chef, or designated authority.SUPERVISION AND DIRECTION EXERCISED:Coordinates the work of Cooks, Cook Helpers, Salad/Sandwich Maker and other related positions, as assigned.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, utensils, measuring cups and spoons and other related equipment.TYPICAL DUTIES:1. Performs, coordinates and trains other food preparation personnel in the techniques of washing, boning, trimming,tenderizing, cooking, and seasoning of food items; measuring and mixing ingredients according to recipes to make foodssuch as stocks, sauces, gravies, soups, stews, casseroles, dressings, relishes and desserts; baking, roasting, microwaving,broiling, frying and steaming of meat, fish, vegetables, and other food. May prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages. 2. Carves and trains others to carve portions of meat, fish, and fowl and apportions servings of food items according to recipe, cafeteria menus and menus of patients. 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 theFPM. 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.5. Observes precautions against deterioration and degradation of prepared foods and foods awaiting preparation or leftovers awaiting proper storage. Assures that prescribed standards of sanitation and safety are maintained, including participating in the Departments HACCP program. 6. Tests food by sight, smell, taste, temperature, and touch/feel to determine when it is cooked and to add ingredients or seasonings to improve flavor and texture; adjusts temperature and cooking times; participates in the department¿s taste testing program both in the kitchen and on the units. 7. Records amounts of food left over or not served and records additional food items prepared.QUALIFICATIONS:Associate's degree or Culinary Art¿s degree in food preparation plus 3-5 years work experience, which demonstrates ability to work as a Cook and to coordinate the work of other food production personnel; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 poundsHow To Apply
All applicants must apply online.
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University of Rochester
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