Cook II - Mount Wachusett Community College

General Statement of Duties:

Prepare and cook a wide variety of food items in batches and/or large quantities for the college cafeteria and its catering division. Evaluate and oversee high standards in quality, appearance and taste while adhering to ServSafe standards and practices. Perform related work.

Responsibilities:

• Cook food in quantities according to production records and menu and adjust recipes as needed for desired amounts.
• Receive and rotate all food products for optimum freshness and evaluates product to make menu changes to achieve this goal.
• Determine food items and amounts to be ordered in a timely manner for menu and to keep inventory at our standards.
• Maintain established records for production and food waste.
• Provide training for new employees and regularly follow through to ensure compliance with safety, sanitation, and food production, portion control and customer service.
• Supervise back of the house kitchen personnel maintaining our standards for a positive work environment.
• Supervise and assist in daily setup/break down of each meal, and catering events.
• Prepare meals for off-hour special events.

For Complete Job Specifications click HERE

Job Requirements:

Minimum Qualifications:

Applicants must have at least (A) two years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution, or (B) any equivalent combination of the required experience and the substitutions below.

Substitutions:
I. A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience.

Required Knowledge, Skills, and Abilities:

• Knowledge of the standard methods and techniques used in food handling, storage, preparation and cooking.
• Knowledge of the standard methods and techniques of serving food.
• Knowledge of the proper quality, appearance and condition of foods.
• Ability to read and interpret recipes, use of weights and volume measure.
• Ability to establish and maintain harmonious working relationships with others.
• Ability to supervise, including planning and assigning work according to the nature of the job accomplished, the capabilities of subordinates and available resources, controlling work through periodic reviews. Motivation subordinates to work effectively; determining the need for disciplinary action and follow through.
• Ability to lift 50 lbs. and stand for extended periods of time.

Desired Qualifications:

• ServSafe Certification
• Flexibility with Scheduling for off-hour events

Equivalency Statement

Applicants who do not meet the qualifications as stated above are encouraged to put in writing precisely how their background and experience have prepared them with the equivalent combination of education, training and experience required for the responsibilities of this position.