Experienced Central Production Cook Tier 5 $20.50/hour
AUXILIARY SERVICES CORPORATION OF SUNY CORTLAND · City of Cortland, NY, US
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About the Role
This role involves preparing food from scratch on a large scale, managing production tasks, and ensuring adherence to food safety standards. You will utilize various kitchen equipment and collaborate on menu planning and ordering.
Responsibilities
- Take proper food and equipment temperatures.
- Prepare food from scratch on a large scale according to production sheets and standard recipes.
- Plan daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking, and mixing.
- Direct and assign daily tasks to other production employees.
- Ensure all kitchen procedures for safe food preparation, handling, and storage are followed.
- Review and record waste, inventory, production amounts, and equipment temperatures.
- Improvise in production for filler when meal counts exceed expectations.
- Adjust production levels based on the number of meals to be served.
- Ensure all production is ready by mealtime and maintain supply during service hours.
- Use a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, knives, and mixer.
- Review food presentation for taste, appearance, pairing, display, garnish, and dishware/serving utensils.
- Assess recipes for appropriate flavor, texture, and appearance and adjust as needed under the direction of the Executive Chef.
- Assist in ordering food items needed for future meals.
- Collaborate on nutritional menu planning.
- Keep work surfaces and equipment clean and clear of debris.
- Use commercial strength chemicals to clean, sanitize, and polish.
- Review preparation and serving areas for cleanliness.
- Assist in other areas with food preparation duties as needed.
- Take ownership for the workstation utilizing student employee support.
- Perform any duties assigned based on business needs.
Requirements
- High School Diploma or Equivalent Preferred
- 5 Years of professional institutional cooking experience
- ServSafe Certification preferred - must be obtained within one year of hire
- Advanced Culinary Testing will be required
- Lift 100lbs once a day to 10 times a week
- Stand for entire shift
- Work in varying temperatures: out of doors, coolers, freezers and near heated equipment
- Stoop, Bend, push, pull throughout the shift
- Manipulate small hand tools
- Lift 50 lb. occasionally
Skills
- Computing skills for cash change, inventory, and portion calculation (adding, subtracting, multiplication, division)
- Understanding of HACCP guidelines
- Understanding of food trends
- Understanding of chemical changes in food when heated, cooled, held, and mixed
- Ability to interact with customers, coworkers, and vendors in a diplomatic manner
- Ability to work effectively as a team member
- Ability to organize and plan resources and workload to meet deadlines
- Ability to read and comprehend recipes, ingredients, instructions, procedures, and equipment operation manuals
- Ability to verbally explain multi-step tasks to customers and coworkers
- Ability to perform a variety of tasks in a variety of locations and determine order and sequence with limited daily supervisory direction
- Understanding of common kitchen practices such as knife skills and food identification
Location
- Cortland, NY 13045
Work Type
- Full Time
- 40 hours/week
Experience Level
- 5 Years of professional institutional cooking experience
Education Level
- High School Diploma or Equivalent Preferred
Salary/Compensations
- $20.50 - $20.50 Hourly