Job Information
NY Employer Cook in Vergennes, Vermont
Prepares quantities of food according to the menu and number of student/employees, in accordance with local, state, and national food safety regulations. Ensure proper set-up of food items on the serving lines as directed by senior cook. Assist in serving meals. Adheres to all state guidelines concerning food safety and proper food handling procedures, and cleans assigned areas. Sets up and helps food items on the serving lines. Responsible for daily production sheets for food preparation, put all sheets, and inventory control. Maintains inventory of foodstuffs and requests additional food as necessary. Assists in cleaning and maintaining kitchen and dining areas. Reports unsafe or unsanitary conditions in the kitchen/dining areas. Insures leftover foods are properly covered and stored. Supervises and assists culinary arts and work-based learning students in proper food preparation and storage. Directs work of students who are assigned to serving line. maintain daily record of temperature (HACCP). Skills: knowledge of safety and sanitation requirements in food preparation and storage. Knowledge of methods of preparing, cooking, and serving food. Proven ability to plan and sequence the timing of food and preparation tasks. Ability to multi-task and work effectively under pressure. Ability to follow oral and written instructions; excellent organizational skills. Ability to establish and maintain effective working relationships with others. Proficient in the use of computer software such as MSWord, Excel, and Outlook, etc. 2 years of work related experience in cafeteria/food service setting. Must be ServSafe Certified or have the ability to be certified. Must possess a valid driver's license with an acceptable driving record. Physical Activities: reading, writing and communicating fluently in English; hearing and speaking to express ideas and/or exchange information in person or on the telephone; seeing to read labels, posters, documents, PC screens; sitting, standing, moving about or walking for occasional or frequent periods of time; dexterity of hands and fingers to operate a computer keyboard, kitchen equipment and utensils; kneeling, bending at the waist, stooping and reaching overhead; retrieving and storing files and supplies; occasionally carrying and or lifting light objects. Working Conditions: Campus and cafeteria setting; indoor and outdoor environment; exposure to heat from ovens, burners, and steam trays; moderate exposure fumes, smoke, or grease, solvents, and oils; exposure to cutting and slicing equipment and machines with moving parts; exposure to moderate to high noise levels from kitchen equipment and students at meal times; may be required to work a flex schedule to include evenings and/or weekends.
