Incumbents of positions in this series prepare and cook food such as meat, fish, poultry, puddings, sauces, gravies , vegetables, and fried items and soup according to menu and number of persons to be served; determine type and amount of ingredients which may be substituted in recipes; evaluate food for quality, quantity, appearance, temperature and taste; and perform related work as required.
The basic purpose of this work is to perform large-scale quantity cooking in a school, hospital or other institution.
Applicants must have at least (A) 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 (B) any equivalent combination of the required experience and the substitutions below.
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 the required experience
Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking.
Knowledge of the effects of time, temperature and weather conditions on food.
Knowledge of the methods and techniques for preserving food.
Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, 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, etc.
Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.
Knowledge of the standard methods and techniques used in serving food.
Knowledge of the types and uses of utensils and equipment used in serving food.
Knowledge of the methods followed in the care and maintenance of utensils and equipment used in serving food.
Knowledge of tables of liquid and dry measures.
Knowledge of the proper quality, appearance and condition of foods.
Knowledge of the types and causes of cooking deficiencies.
Skill in the use of equipment and utensils used for weighing and measuring food.
Ability to judge the proper quality, appearance and condition of food by sensory observation.
Ability to read and interpret recipes and weights and measures tables.
Ability to calculate percentages, ratios and proportions.
Ability to follow oral and written instructions.
Ability to understand and apply the laws, rules, regulations, policies procedures, specifications, standards and guidelines governing assigned unit activities.
Ability to establish and maintain harmonious working relationships with others.
Ability to assemble items of information in accordance with established procedures.
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; determining the need for disciplinary action and either recommending or initiating disciplinary action.
Ability to give oral and written instructions in a precise and understandable manner.
Ability to stand for prolonged periods of time.
Ability to lift and carry heavy objects
Cooks food in quantities according to menu and number of persons to be served adjusting recipes as needed to produce required amounts.
Confers with other agency personnel and reviews menus to determine such matters as quantity of food and types of ingredients to be used, number of portions needed, and substitute menu items to be used in order to insure the availability and efficient use of food and food supplies.
Contributes to daily pre-meal meeting.
Grills, roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other foods required for daily meals at the Grill and Fry station
Measures and mixes ingredients according to recipe, using kitchen utensils and equipment, in order to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.
Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance or quality.
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.
Operates and/or uses kitchen equipment such as cutlery, grinders and slicers to portion and/or prepare food for cooking.
Performs related duties such as weighing portions of food to insure uniformity in servings; storing food at proper temperatures to prevent spoilage; sharpening knives, meat saws and other cooking tools; cleaning and/or sterilizing cooking equipment and work areas; placing prepared food in carts for delivery; and transporting food from kitchen to serving area.
Follows all Green Street Café Standards, including ServSafe food handling and food safety practices.
Rate of Pay:
An appointment made from outside the bargaining unit must be made at step one of the salary range.
25 hours per week
Funding Source 1:
Funding Source 2:
Funding Source 3:
Funding Source 4:
Open Until Filled
Special Instructions to Applicants:
Candidates may be subject to employment screening to include both a Criminal Offender Record Information ( CORI ) request and a Sexual Offender Registry Information ( SORI ).
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