SEIU Cook III
Prepares, seasons, and cooks food for patients, students, employees, and visitors.
SUPERVISION AND DIRECTION RECEIVED:
Under supervision of the Food Production Manager (FPM), Executive Chef, or designated authority.
SUPERVISION AND DIRECTION EXERCISED:
Coordinates the work of Cooks, Cook Helpers, Salad/Sandwich Maker and other related positions, as assigned.
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, utensils, measuring cups and spoons and other related equipment.
- 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.
Associate's degree or Culinary Art¿s 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
The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University’s mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.
How To Apply
All applicants must apply online.
EOE Minorities/Females/Protected Veterans/Disabled
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.
Pay Range: $ 20.76 - $ 28.40 Hourly
The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement.
Location: Central Administration
Full/Part Time: Part-Time
Opening: Part Time 30 hours Grade 032 Douglass Dining/Aux Ops
Schedule: HOURS VARY; WE/HOL; 12 MONTH POSITION