Cook I (Partial Year)
Position Summary
This is a benefits eligible, partial year position, 9-11 months of each year. The selected incumbent will be required to sign a partial year agreement. Employees returning to work from designated partial-year leave periods are continued in the same position with no break in service and no change in the original hire date.
Skilled cooking work in the preparation of foods for a cafeteria. Work involves the general preparation and cooking of a variety of foods, or the specialized preparations of meats and vegetables. Work involves responsibility of neatness and cleanliness in preparing food, and for adherence to prescribed schedules. Works under the supervision of a Cook 2 or Chef.
Duties/Responsibilities
- Prepares a wide variety of meats, fowl, fish, and vegetables for lunch and dinner. Prepares dishes including eggs, bacon, hot cereal, prepares stews, soufflés, and similar courses. (40%)
- Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves. (40%)
- Supervises and participates in the work of cleaning kitchens, refrigerators, and storerooms; instructs and leads workers assisting in the preparation of food. Complete computerized production sheets in a neat and timely manner. Performs related work as assigned by management. (20%)
Knowledge, Skills, Abilities and/or Competencies
- Considerable knowledge of the materials, methods, and equipment used in food preparation on a large scale.
- Knowledge of health hazards in food preparation.
- Ability to read and write and perform basic math skills.
- Successful completion of a department sponsored food safety training program within 6 months of hire.
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