Cook I

Essential Duties & Responsibilities

• Washes produce, cuts ingredients, and prepares hot and cold foods
• Ensures all food is of satisfactory quality and quantity, and is prepared, served, and stored at proper temperatures and times
• Performs a variety of assigned cooking duties which may include short orders such as hamburgers, chicken, eggs, and other grill items, as well as cold foods such as items for delicatessen/salad bar and compound salads
• Assists in maintaining sanitation and health and safety standards, including the proper labeling, rotation, and storage of food items
• Prepares menu items according to product specifications and recipes provided by culinary leadership
• Cleans and/or sanitizes cooking utensils, grills, ovens, hoods, and other kitchen equipment
• Other duties as assigned

Knowledge, Skills, & Abilities

• Knowledge of culinary environments, techniques, and standards
• Knowledge of allergens, food sensitivities, and dietetic restrictions
• Skill in time management, organization, and multi-tasking
• Ability to follow New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety
• Ability to deliver exceptional customer service

Minimum Education & Experience

• High School diploma or GED
• 6 months of relevant experience
• Equivalent combination of experience and education may be considered

Job Level Overview

Operations, Administrative, Service, or Technical Support Level 1 - An entry-level role building knowledge and skills. Performs routine, well-defined, easy-to-understand tasks that can typically be learned in a short period of time. Work is performed under close supervision using clearly prescribed methods and detailed instructions.