Senior Cook

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned within classification.

1. Responsible for fundamental cooking techniques (e.g. knife skills, sauteing, braising, cooking, grilling,etc.) and familiar with use of kitchen equipment
2. Responsible for the proper utilization of all kitchen equipment, including the setup, breakdown, safety and sanitation, and proper storage
3. Collaborate with Executive Chef/kitchen management to organize and prioritize production for weekly cycle menu
4. Cook any items that appear on the menu, either preparing personally, directing or demonstrating the procedure for a cook/short order/student employees
5. Assist Executive Chef/kitchen management/supervisor in establishing preparation and presentation standards for stations, maintain standards by personally preparing or by directing appropriate assigned staff, ensure food quality and freshness by utilizing just-iri-time preparation techniques
6. Assist Executive Chef/kitchen management/supervisor by recording quantities produced, tracking leftovers, and ensuring yield accuracies of recipes
7. Confer with Executive Chef/kitchen management to prep foods that can be accomplished without sacrificing the nutritional value of the food
8. Effectively communicate with other employees all information necessary to ensure efficient work flow and timely service to customers                                                       Oversee and assist in the cleaning and sanitation of assigned station
9. Clean and organize refrigerators, freezers and all equipment in work stations
10. Maintain quality standards established by management regarding appearance, temperature, texture taste and presentation of all products
11. Ensure that all food is properly prepared, served, and stored in refrigerator and freezer in accordance with New York State Health codes
12. Confer with Executive Chef/kitchen management/supervisor to ensure food stocks, including leftovers are utilized efficiently and spoilage/waste is minimized
13. Confer with Supervisor as to extra duties in cleaning and food preparation
14. Assist in development and testing of new recipes
15. When given tested recipes, follow recipe as given
16. Assist in special events/catering events when assigned
17. Perform all duties regarding cleaning or food preparation as assigned by Supervisor
18. Demonstrate knowledge and proficiency in the preparation and set up of special diet request
19. Ability to write routine notes and supply requests; ability to speak and listen effectively and professionally with supervisors, customers, and employees of the College.
20.  Establish and maintain a high level of customer service
21.  Participate in culinary events in-house and in other locations as assigned
22.  Frequent check and record temperatures of food throughout the day in accordance with Dining ' Services policies and New York State Board of Health Policies 
23.  Maintain an interest in learning new ideas and attend formal training as required
24. Ability to speak and listen effectively and respectfully with supervisors, customers, and employees of the College
25. Maintain an appropriate image and dress
26. Establish and maintain a high level of customer service
     

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School diploma or general education degree (GED); and five years related experience and/or training in cooking-related skills; or equivalent combination. Associate degree in culinary arts preferred.

LANGUAGE SKILLS

Ability to read and interpret documents such as recipes, safety rules, operating and procedure manuals.

MATHEMATICAL SKILLS

Ability to add, subtract, divide, and multiply in culinary weights and measurements.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to utilize or learn basic computer functions.

CERTIFICATES, LICENSES AND REGISTRATIONS

ServSafe/HACCP Certified within one year of employment from classification date.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to succes