Overview

　　The Cook is responsible for the day-to-day execution of the menus and culinary deliverables in a high volume production environment. The Cook will accurately and efficiently prepare, portion,cook, chill and present a variety of hot and/or cold food items for various meals using standardized recipes. Is responsible for work production, sanitation, HACCP compliance, regulatory success, recordkeeping and safety.

　　Responsibilities

　　 Works from recipes and production sheets to assemble ingredients. Assembles, prepares and measures all ingredients adhering to production sheets. Uses scales and other measuring/weighing devices as appropriate. Modifies or prepares foods to appropriate consistencies. Cleans, chops, trims, dices, cuts, slices and portions vegetables, meats and baked goods to assure uniformity. Uses equipment such as robo coupe, grinders, choppers, slicers, knives, peelers, and shreddersto pre-prep raw fruits and vegetables. Portions all ingredients according to recipe. Accurately weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used. Checks dates on all ingredients to verify items are within time limitations. Assembles ingredients and prepares menu items, adhering to standardized recipes andtemperatures in order to provide food items with maximum nutrients and taste. Observes and tastes food to ensure that it meets high quality appearance and palatabilitystandards. Monitors and records temperature of cooler and ingredient storage areas to ensure proper temperatures and freshness of prepared food are maintained at all times. Stores all foods in correct place, wrapping, labeling and dating all items properly to preserve and protect the quality of foods. Rotates all inventory daily in each holding/storage area ensuring that items are storedchronologically (first in, first out). Maintains food quality control by checking for any product that is damaged, leaking and/or spoiled. Reports any such incidence to management for corrective action. Is flexible to work varied work schedule to accommodate special events including weekends, evenings and observed holidays according to union contract rules.

　　Qualifications

　　QUALIFICATIONS High school diploma, GED, or TABE test required. High volume cooking experience in a large institution is desirable. Must become ServeSafe certified, Level I, at the first opportunity presented by employer totake course. Good reading, writing and basic mathematical skills required. Must be able to understand and follow oral and written directions. Excellent communication skills and the ability to interact professionally and positively withco-workers and supervisors. Ability to work in a collaborative team environment

　　Benefits/Compensation

　　Pay Range $18.41 - $18.72 / hour

　　Excellent medical, dental, prescription and vision insurance

　　Disability coverage

　　Tuition Reimbursement Program

　　401(k) Retirement/Pension Plans

　　Discounted Gym Membership

　　Free Loretto Health Clinic Visits

　　Generous Paid Time-Off Accrual

　　Fun events for employees

　　Convenient locations with free parking

　　Employee Coaches - to help you achieve life goals

　　Diaper Assistance Program

　　Opportunity for career growth and movement within 19 sites!

　　Connect With Us! (https://careers-loretto2.icims.com/jobs/46693/cook---group-a/job?mode=apply&apply=yes&in_iframe=1&hashed=-1834448097)

　　ID2024-46693

　　Location : Address1305 Nottingham Road

　　Job Location - Site : CityJamesville

　　Job Location - Site : State/ProvinceNY

　　Location : Postal Code13078

　　Min WageUSD $18.41/Hr.

　　Max WageUSD $18.72/Hr.

　　CategoryFood/Dining Services

　　Employment TypePart Time