Assistant Cook - # 22 - Abraham Lincoln - 10 Months/ 35 Hours

The hiring establishment for this position is a public sector food service operation, specifically serving in institutional settings such as schools, hospitals, and other public cafeterias. The position is within Monroe County Government, which operates various educational and institutional food service programs. Monroe County is a recognized governmental entity that provides diverse community services including education and health. In the food service sector, it manages cafeterias serving students, faculty, patients, and patrons, emphasizing quality, safety, and nutrition in meal preparation and service. This entry-level assistant cook role is designed to support the kitchen operation by assisting with the preparation of hot and cold food items, working collaboratively with cooks and managers, and ensuring adherence to safety and sanitation standards. The position offers a salary range from $16.70 to $18.26 per hour, reflecting entry-level compensation that is competitive within the public institutional food preparation sector. Employment with Monroe County Government may require a pre-employment drug test and, for those working in school districts or BOCES, a clearance for employment from the State Education Department due to direct contact with students. The role fundamentally contributes to providing nutritious, well-prepared meals in large scale for various institutional clients, focusing on food safety, portioning, and adherence to special dietary requirements as needed. Employees in this role work closely with cooks, supervising cooks, and dietitians in institutional environments, taking responsibility for preparing main entrees, soups, sauces, sandwiches, salads, and vegetables. The assistant cook also operates kitchen equipment that requires careful attention to safety protocols, such as steam kettles and slicers, and may assist in baking baked goods in the absence of a dedicated baker. This position sometimes involves leadership responsibilities such as assigning tasks to food service employees and assuming the duties of a cook during their absence. There is a commitment to following sanitary practices strictly, including proper food handling, storing, and cleaning procedures, which are essential in institutional food service to protect the health and well-being of all consumers. Candidates should have working knowledge in nutrition principles and be capable of preparing foods that meet special dietary needs such as low calorie, low sodium, or high protein diets. The assistant cook position offers an opportunity to develop culinary skills within a structured institutional setting, supporting large-scale food production, and gaining valuable experience in team-based food service operations. It is ideal for individuals who are dependable, physically able, and customer-focused, looking to work in an environment serving a diverse group of people including students, faculty, patients, and other facility patrons.