Cook ICampus Title: Cook IState Job Title: Cook IDepartment: Dining ServicesJob Code: H10X19FLSA Status: Non-ExemptFunding: 7115-6014Bargaining Unit: AFSCMEJob Type: Full-Time PermanentTimeframe: 35 WeeksShift: Tuesday-Saturday 1:00pm-9:30pmRegular Days Off: Sunday and MondaySupervision Received: The Cook I receives direct supervision from the Cook III; may also receive direction from Cook II's.Supervision Exercised: The Cook I exercises direct supervision over, assigns work to, and reviews the performance of one-to-five kitchen personnel.Salary: $1,592.69 bi-weeklyWorking Conditions:Cooks work under exposure to extreme temperature conditions; work varied shifts and/or irregular hours (i.e. weekends, holidays, nights); work under exposure to such hazards as slippery floors and sharp equipment; lift and carry heavy objects.General Statement of Duties:The Cook I prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste; leads small teams for the preparation of more complex dishes; trains kitchen staff as needed.Duties and Responsibilities:Duties include but not limited to:Essential:• Cooks food in quantities following standard recipes and established procedures, adjusting recipes as needed to produce required amounts; reads and interprets recipes and weights and measures tables.• Reads and uses computer generated standard menus and recipes to prepare meals.• Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables, and other foods required for daily meals.• Communicates with Cook II or Cook III on any menu problems.• Assists other food service staff with the preparation and cooking of more complex dishes.• Measures and mixes ingredients according to recipe, using kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.• Ensures the safe and sanitary storage of unused food to prevent spoilage.• Operates kitchen equipment such as cutlery, grinders, and slicers to portion and/or prepare food for cooking.• Trains kitchen personnel in the proper portion control in preparation and service of food.• Trains kitchen personnel in the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.• Trains kitchen personnel in the use of equipment and utensils used for weighing and measuring food.• Evaluates food for quality, quantity, appearance, temperature, and taste through observation and tasting in order to determine if it is fresh, properly portioned, and prepared correctly.• Ensures cleaning and/or sterilizing cooking equipment and work areas.• Transports food from kitchen to serving areas.• In absence of Cook II, oversees kitchen personnel that are under their direct supervision.Job Requirements:Qualifications Required at Hire:• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking, and serving of food in large quantities.• Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.• Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.• Knowledge of the methods followed in the care and maintenance of utensils and equipment used in food preparation and cooking such as ovens, knives, ladles, pots, stoves, steamers, fryolators, etc.• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates, and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates' training needs and providing or arranging for such training; motivating subordinates to work effectively, reports behavioral and performance and/or performance issues of direct reporting staff.• Knowledge of the proper quality, appearance, and condition of foods.• Skill in the use of equipment and utensils used for weighing and measuring food.• Ability to assist others to interpret recipes.• Ability to give and follow oral and written instructions.• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.• Ability to stand for prolonged periods of time.• Ability to lift and carry heavy objects.Qualifications Acquired on Job:• Knowledge of departmental, University, and state rules, regulations, policies, procedures, and guidelines relating to area of assignment and ability to apply them to Dining Services activities.• Knowledge of the principles, practices, and techniques of supervision.Minimum Entrance Requirements:• One year 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 equivalent combination of the required experience and the substitutions below:Substitutions:• A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for the required experience.License and/or Certification Requirements:• Certified as a food handler within 90 days of appointment through a recognized program approved by the University (i.e. ServSafe).Additional Information:Salary:Salaries for current Westfield State University employees and individuals currently working for the state of Massachusetts must be calculated individually in accordance with collective bargaining agreements as well as state policies. State job specifications may be found on the https://www.mass.edu/forfacstaff/classificationspecs/home.asp.Employee Benefits:Benefits are an important component of an employee's total compensation package.• Health Insurance: Westfield State offers a variety of HMO, POS, and PPO-type health insurance plans for eligible employees. Coverage is effective on the 1st of the month following the date of hire. Exceptions to employees hired on the 1st of the month, coverage is effective immediately.• Retirement: the MA State Employee Retirement System provides eligible employees with a retirement pension following a 10-year vesting period. In lieu of the retirement pension, eligible employees may select the Optional Retirement Plan with a maximum 5% employer matching contribution.• Tuition Waivers & Discounts: eligible employees, including spouses and dependent children, receive reduced tuition at MA state colleges, community colleges, and universities.• Paid Time Off: employees receive 12 paid holidays and generous vacation, personal, and sick leave benefits.• Additional information regarding employee benefits is available on the University's https://westfield.ma.edu/offices/hr-titleix-eo/benefits-wellness.Disabi… AccommodationsWestfield State University is committed to the full inclusion of individuals with disabilities and will ensure the availability of reasonable accommodations. If a reasonable accommodation is needed to participate in the job application or interview process, please contact Human Resources at (413) 572-8809 or visit us in the Horace Mann Building, 1st floor.Background CheckEmployment is contingent upon the successful completion and review of a background check. A criminal record will not automatically disqualify an applicant from consideration.To apply, visit https://apptrkr.com/5469552Copyright ©2024 Jobelephant.com Inc. All rights reserved.https://www.jobelephant.com/jeid-8b7cd360de5c31469bb91131ce3d37e7
