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Seiu Cook I

Expired Job

University Of Rochester Rochester , NY 14618

Posted 2 weeks ago

Opening

Full Time 32.5 hours Grade 028 Douglass Dining/Aux Ops

Schedule

MON/WED/THR/FRI/SAT 3PM-10PM; WKENDS/HOLS; 12 MONTH POSITION

Responsibilities

POSITION SUMMARY:

Following predetermined instructions, recipes, and menus, prepares, seasons, and cooks for patients, students, employees, and visitors; assists in the preparation of menus, less complicated in nature, such as breakfast, lunch and selected dinner items.

SUPERVISION AND DIRECTION RECEIVED:

Under supervision of Food Production Manager (FPM) or other designated authority.

SUPERVISION AND DIRECTION EXERCISED:

May coordinate the work of Cook Helpers and other related staff.

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, pans, utensils, measuring cups, spoons, knives, and related equipment.

TYPICAL DUTIES:
1.Under supervision, peels, washes, bones, trims, tenderizes, and cuts some meats, vegetables, fruit, cheese, and other foods; measures and mixes ingredients according to recipes to make foods such as stocks, sauces, gravies, soups, stews, casseroles, bakes, roasts, fries, and steams meat, fish, vegetables, and other foods; prepares cold meats, sandwiches, grill items and cooked cereals.
2.Prepares servings of food items; portions meat, fish, and fowl for individual servings and applies gravy, sauce, and garnishment; dishes up servings of dressing, vegetables, fruits, and other items. May assist in preparing individual patient meal trays. Services food onto food trucks or containers and collects food from trucks when returned.
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 FPM. 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/days.
5.Observes precautions against deterioration and degradation of prepared foods and foods awaiting preparation or leftovers awaiting proper storage. Maintains prescribed standards of sanitation and safety.
6.Tests foods by sight, smell, taste, temperature and touch/feel to determine when it is cooked and adds ingredients or seasonings to improve flavor and texture; adjusts temperature and cooking time.
7.Records amounts of food left over or not served and records additional food items prepared.

QUALIFICATIONS:

Ability to read, write, understand, and follow oral and written instructions in English and 1-2 years work experience in food preparation, 1 year of which demonstrates ability to work as a Cook; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds

How To Apply

All applicants must apply online.

EOE Minorities/Females/Protected Veterans/Disabled

SEIU Disclaimer

SERVICE EMPLOYEES INTERNATIONAL UNION (SEIU): How to request consideration for Transfer/Promotion after contractual posting period: Employees represented by SEIU must electronically apply in HRMS each time they wish to be considered for a vacancy beyond the contractual posting period. On-time qualified bidders for SEIU positions must be considered prior to any other candidates.


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Seiu Cook III

University Of Rochester

Posted 1 week ago

VIEW JOBS 11/10/2018 12:00:00 AM 2019-02-08T00:00 Opening Full Time 40 hours Grade 032 ESM Dining/Aux Ops Schedule SUN-THURS 8AM-4:30PM; WKENDS/HOL; 12 MONTH POSITION Responsibilities Position Summary: Prepares, seasons, and cooks food for patients, students, employees, and visitors. Responsibilities: 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 foods such 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. 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. 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 the FPM. 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. Plans and prepares for the following day. 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. 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. Records amounts of food left over or not served and records additional food items prepared. Qualifications: Associate's degree or Culinary Arts 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 pounds How To Apply All applicants must apply online. EOE Minorities/Females/Protected Veterans/Disabled SEIU Disclaimer SERVICE EMPLOYEES INTERNATIONAL UNION (SEIU): How to request consideration for Transfer/Promotion after contractual posting period: Employees represented by SEIU must electronically apply in HRMS each time they wish to be considered for a vacancy beyond the contractual posting period. On-time qualified bidders for SEIU positions must be considered prior to any other candidates. University Of Rochester Rochester NY

Seiu Cook I

Expired Job

University Of Rochester