Massachusetts Staffing
Cook I
Department: Dining Services Job Code: H10X19 FLSA Status: Non-Exempt Funding: 7115-6014 Bargaining Unit: AFSCME Job Type: Full-time Permanent Timeframe: 35 Weeks (Academic calendar) Shift: Two Positions Tuesday-Saturday 1:00pm-9:00pm Regular Days Off: Sunday and Monday Salary: $1,673.28 Bi-weekly Will be hiring two positions from this one posting. 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
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. 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. 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 Substitutions I. 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.
Department: Dining Services Job Code: H10X19 FLSA Status: Non-Exempt Funding: 7115-6014 Bargaining Unit: AFSCME Job Type: Full-time Permanent Timeframe: 35 Weeks (Academic calendar) Shift: Two Positions Tuesday-Saturday 1:00pm-9:00pm Regular Days Off: Sunday and Monday Salary: $1,673.28 Bi-weekly Will be hiring two positions from this one posting. 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
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. 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. 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 Substitutions I. 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.