Cook

Rochester, NY, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $16.50

Work Schedule

Standard Hours

Benefits

Health Insurance

Vision Insurance

Dental Insurance

Paid personal time

Paid sick time

Job Description

The Gates Chili Central School District is a dedicated educational institution committed to fostering curiosity, growth, and diversity within its school community. Situated in the vibrant region of Gates Chili, this district prides itself on celebrating and embracing differences while actively working to dismantle exclusion, bias, racism, and prejudice in all their forms. With a focus on creating an inclusive and supportive environment, the district serves a diverse population of students, faculty, and staff. Its commitment to equity and excellence extends beyond academics and into the daily operations and culture within its schools. As an employer, Gates Chili Central School District offers a collaborative workplace where employees are encouraged to contribute to the holistic development of students and the betterment of the community as a whole.

The position available is for a Full-time School Nutrition Cook at the Walt Disney school within the district. This role is essential to maintaining the health and wellbeing of students and staff through proper food preparation and service. The Cook will be responsible for preparing, cooking, and serving hot and cold food items in accordance with established menus or specific dietary requirements. This job requires keen attention to food safety, nutrition principles, and sanitary practices, ensuring that meals are nutritious, safe, and appealing. Scheduled to work 7:15 am to 2:15 pm during the 10-month student calendar, this role requires reliability and a strong work ethic in a fast-paced kitchen environment.

The Cook at Gates Chili CSD plays a supervisory role over assistant cooks and food service employees, ensuring the efficiency and quality of meal preparation. Duties include cooking entrees, preparing soups, salads, desserts, and other menu items, as well as assisting with menu planning and inventory management. The position also entails operating kitchen equipment safely and maintaining a clean, compliant food service area. Attention to detail is paramount, as the Cook helps ensure dietary needs are met properly for students and staff with specific nutrition requirements.

Compensation for this position is $16.50 per hour, reflecting the importance and responsibility of the role. Benefits include district contributions to health, vision, and/or dental insurance, paid personal and sick time, though vacation time is not included. The work environment is a standard kitchen and school facility, with some potential travel between schools and central offices. This is an excellent opportunity for individuals who have a passion for food service in an educational setting and who value working in a community-oriented district committed to diversity and inclusion. The role demands physical stamina, the ability to work under time constraints, and strong interpersonal skills to interact effectively with students, faculty, and other staff members.

Job Requirements

Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration or Culinary Arts or a closely related field, plus six months of paid full-time or part-time equivalent experience in large scale food service
or two years of paid full-time or part-time equivalent experience in food preparation and cooking for a restaurant, hotel or institution
knowledge of food preparation, cooking and serving methods
knowledge of kitchen equipment operation and care
understanding of nutrition principles and sanitation practices
ability to supervise food service employees
ability to follow menus and special diet instructions
ability to maintain food safety and cleanliness standards
ability to work under time constraints
effective interpersonal skills
physical stamina to meet job demands

Job Qualifications

Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration or Culinary Arts or a closely related field, plus six months of paid full-time or its part-time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food
or two years of paid full-time or its part-time equivalent experience as described above
or an equivalent combination of education and experience as defined by the limits of the above
knowledge of proper methods for preparing, cooking and serving quality food in large quantities
knowledge of the operation and care of kitchen utensils, equipment, and appliances
knowledge of principles of nutrition and balanced diet
knowledge of sanitary and safety principles applicable to food production and serving
ability to plan, assign, and review the work of others
ability to follow menus, special diets, recipes and directions
ability to prepare, serve, preserve, and store food with proper regard to sanitary and safety principles
ability to plan and prepare menus
ability to work under time constraints and meet production schedules
ability to deal effectively with students, faculty, patients, diners and co-workers
record keeping ability
physical condition commensurate with the demands of the position

Job Duties

Supervises employees who assist in preparing, portioning, and serving meals according to menu and special diets and in quantities sufficient for the persons to be served
prepares and cooks entrees
supervises and participates in the preparation, seasoning and cooking of soups, broths, sauces, gravies, vegetables, salads, dressings, desserts and other foodstuffs for consumption in a school, institutional cafeteria or hospital room
prepares bread, rolls, cakes, pies and pastries in the absence of a full-time Baker
assists with planning and preparing menus
slices and portions meat for cooking and serving
requisitions food and assists in, or keeps inventory of, foodstuffs received and disbursed
supervises and may participate in cleaning of kitchen utensils, equipment, and inspection of work area for cleanliness and functional operation
supervises and participates in preserving, storing, and preparing left-over food
keeps records such as cash receipts, perpetual inventory, food production
operates and cares for kitchen equipment requiring attention to safety such as steam kettles and slicers
serves food from steam tables to students, faculty, and patrons