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Cook
Description of Duties
This is a food service position responsible for the preparation, cooking, and serving of hot and cold food items to students, faculty, patients, and patrons in a school or institutional setting. Food is prepared in accordance with established menus or specific diets. Employees may plan menus, complete food requisitions, and maintain inventory records. When assigned to an educational facility, the Cook may either be the responsible food service employee in an elementary school or work under the general supervision of a Cook Manager in an elementary, junior or senior high school. When assigned to an institutional setting, the Cook reports directly to, and works under the general supervision of a Lead Cook, Food Service Manager or other higher level staff member. Direct supervision may be exercised over Assistant Cooks and other food service employees. Does related work as required.
Minimum 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.
