Production Cook - FS 4


College Association



Description of Duties

The Production Cook is responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting up vegetable, preparing side dishes and getting salads ready for special events and regular dining hours.

Principal Duties

  1. Prepare assigned food items. Wash and clean raw food products. Peel, dice, shred and slice food products using proper equipment.
  2. Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.
  3. Monitor product freshness and rotate out old product based on a predetermined schedule from dining management.
  4. Provides services to dining customers in a friendly and efficient manner.
  5. Monitor side dish ingredients and report inventory levels to the Cooks at regular intervals throughout the day.
  6. Assists with the training of new employees.
  7. Cook or serve in other areas as needed.
  8. Work with team of cooks to do portion prep work for other shifts when needed.
  9. Maintains appearance of all equipment and serving counters.
  10. Assist in setting up for catering, including setting tables and ensuring that table accessories are in place.

Lesser Duties

  1. Serves on committees as assigned.
  2. Performs miscellaneous job- related duties as assigned.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.


  1. Customer/Client Focus
  2. Communication Proficiency
  3. Organizational Skills
  4. Teamwork Orientation
  5. Time Management

Supervisory Responsibilities

This position has no supervisory responsibilities.

Work Environment

This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shale, stir, pour, carry, push and lift objects up to 75 pounds. There is substantial repetitive motion of the wrists, hands and fingers.

Required Education

  1. High school diploma or equivalent.
  2. One year of prior food service experience
  3. Must be NRA ServSafe certified within one year of employment.

Preferred Education and Experience

  1. Cooking culinary classes.

Position Type and Expected Schedule

This is a full-time seasonal position (based on the academic year).

Schedule: Tuesday-Friday: 1 pm - 8:30 pm, Saturday: 9 am - 8:30 pm

Closing Date for Receipt of Applications

Review begins immediately and will continue until the position is filled.

To Apply

Persons interested in the above position should submit a letter of interest, resume, and contact information for three references to Nichole Todd at or by mail to:

College Association, Inc.
Nichole Todd, Human Resources Representative
34 Cornell Drive
Canton, NY 13617

College Association, Inc. is an Equal Opportunity/Affirmative Action Employer.

All offers of employment are subject to the applicant successfully passing a background (including criminal records) check.

SUNY Canton, a unit of the State University of New York, is an affirmative action, equal opportunity employer. SUNY Canton is building a culturally diverse and pluralistic faculty and strongly encourages applications from minority and women candidates.