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Cook (Anticipated) - OMS JobID: 1394

+ Position Type:

Food Service/ Cook

+ Date Posted:

11/12/2025

+ Location:

Food Service

+ $400 paid after 60 days of work.

+ $300 paid after 120 days of work.

+ $300 paid after 180 days of work

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the proper methods for preparing, cooking and serving quality food in large quantities and for storing and preserving food; good knowledge of the proper care and operation of kitchen utensils, equipment, and appliances; good knowledge of the principles of nutrition and a balanced diet; good knowledge of the sanitary and safety principles and practices applicable to food production and serving; working knowledge of cleaning methods and of the use of cleaning supplies for appliances, equipment, and food preparation and serving areas; ability to plan, assign, and review the work of others; ability to follow menus, special diets, and recipes and simple oral and written directions; ability to prepare, serve, preserve, and store food with proper regard to sanitary and safety principles; ability to plan and prepare menus; ability to work under time constraints and to meet food production schedules; ability to deal effectively with students, faculty, patients, other diners, and co-workers; record keeping ability; physical condition commensurate with the demands of the position.JOB RESPONSIBILITIES: (All need not be performed in a given position. Other related activities may be performed although not listed.)

+ Supervises employees who assist in preparing, portioning, and serving meals according to menu and special diets and in quantities sufficient for the persons to be served;

+ Prepares and cooks entrees;

+ Supervises and participates in the preparation, seasoning and cooking of soups, broths, sauces, gravies, vegetables, salads, dressings, desserts and other foodstuffs for consumption in a school, or institutional cafeteria;

+ Assists with planning and preparing menus;

+ Slices and portions meat for cooking and serving;

+ Requisitions food and assists in, or keeps inventory of, foodstuffs received and disbursed;

+ Supervises and may participate in cleaning of kitchen utensils, equipment, and inspection of work area for cleanliness and functional operation;

+ Supervises and participates in preserving, storing, and preparing left-over food;

+ Keeps records such as cash receipts, perpetual inventory, food production, cook time and temperatures;

+ Operates and cares for kitchen equipment requiring attention to safety such as steam kettles and slicers;

+ Serves food from steam tables to students, faculty, and patrons.

+ Fills in for Cook Manager when manager is absent

QUALIFICATIONS:

+ EITHER:

A. Graduation from a regionally accredited or New York State registered college or university with an Associate’s degree in Food Service Administration or Culinary Arts or a closely related field, PLUS six (6) months of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR,

B. Two (2) years of paid full-time or its part-time equivalent experience as described in (A) above; OR,C. An equivalent combination of education and experience as defined by the limits of (A) and (B) above.

+ The ability to work independently and manage time effectively.

+ The ability to work collaboratively with peers and colleagues.

+ The ability to carry out oral and written instructions.

+ Displays a positive attitude and builds healthy relationships with students, staff and families.

+ Servsafe Certified(desired qualification or willing to obtain after permanent hire).

?SPECIAL REQUIREMENTS: If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the job. FLSA: Non-Exempt