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Bishop Rehab & Nursing Center (formerly James Square) Cook in Syracuse, New York

NY1333454 Cook for Bishop Rehab in Syracuse

Job Requirements:

EDUCATION:High school diploma or GED required. Graduate of formal technical school specializing in hotel or institutional cooking may be substituted if worker has the required experience.

LICENSES: Serve Safe Certification preferred


Institutional/Quantity cooking experience. Experience with different diets and consistencies preferred.


Familiarity with NYS DOH regulations and HAACP food safety protocols preferred. Strong food service background, preferably in a long term care or hospital setting. Knowledge of current cooking and cooling practices.


Familiarity cooking equipment - ovens, fryers, steam kettles, slicers, choppers. Good verbal - communication skills. Familiarity with catering practices. Must be highly organized and motivated.


Shift is 7.5 hours per day. 5 days per week and every other weekend. Dessert Prep Cook - 7a-3p. Breakfast Cook 5a-1p. Lunch Cook 7a-3p. Dinner Cook 12p-8p. Able to work any assigned shift.


Slicers, ovens, steam kettles, burkels, buffalo chopper, robo-coupe, blender, mixer, broiler, knives, and cutting boards.


Following provided recipes to produce foods that are acceptable in taste and temperature and meets the nutritional needs of the residents at Bishop Rehabilitation.


Prepares, seasons and cooks food for Bishop Rehabilitation patients/residents.
Reviews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared.

Follows production sheet counts, lables and dates all food being prepped.

Plans cooking schedule so that food will be ready at specified times. Confers with the Senior Cook or Dietitian regarding modified diet preparation and use og leftovers. Procures food stuffs from refrigerator, freezer or other storage areas or request other workers to perform this task. Trims and cuts meat and fowl using knives.

Prepares or supervises washing, trimming, cooking and seasoning of food items. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment as noted above. Makes sauces, soups, stews, casseroles and desserts. Bakes, roasts and steams fish, vegetables and other foods. Observes and tastes food being cooked and adds ingredients or seasonings to improve flavor and texture.

Tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked. Adjusts heat controls and timers on stoves, ovens, steam kettles and grills. Also prepares cold meats, sandwiches, griddle cakes and cooked cereals and beverages.

Carves portions of meat, fish and fowl for individual servings and prepares or directs distribution of food to serving units. Apportions servings according to menu combinations or orders for residents.

Completes daily, weekly and monthly sanitation tasks assigned by management.

Inspects food and meats in storage and maintains sanitary conditions.

May estimate food needs and requisition supplies.

All other related duties as required by the department

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