1st Cook

Job Description

Job Responsibilities

• Reporting to the Executive Chef, Executive Sous-Chef, Sous-Chefs and Chef de Parties; responsibilities and essential job functions include but are not limited to the following: • Oversee and support 2nd Cooks and Prep Cooks in synchronizing food preparation tasks. • Read and follow recipes – prepare and cook hot and cold food items • Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible. • Support the Chef de Partie in their planning role and support the culinary team in the absence of Chef de Partie. • Prepare and plate final food products ensuring an attractive presentation is achieved. • Ensure all food orders are completed in an efficient manner. • Maintain a strong working knowledge of culinary trends and use them where appropriate. • Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to. • Ensure cleanliness and high sanitation standards are always maintained. • Organize and maintain stock rooms and walk-in refrigerators. • At the end of the shift return all food items to designated storage areas - cover and date all perishable items. • Works with minimal supervision. • Support 2nd Cooks and Prep Cooks on all aspects of the role, helping to enhance their cooking skills. • Understand and ensure HACCP guidelines are strictly followed. ESSENTIAL FUNCTIONS: • Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections. • Ability to constantly handle, lift, and operate kitchen equipment. • Ability to constantly discern food quality and palatability. • Ability to constantly identify and rectify hazardous situations in the workplace. • Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors. • Ability to frequently handle objects weighing 50 lbs or less. • Ability to frequently withstand high and low room temperatures and handle hot equipment. • Ability to work well under pressure in a fast-paced environment. • Ability to work cohesively as part of a team. • Ability to focus attention on guest needs and always remaining calm and courteous. • Ability to constantly work irregular hours, nights, and weekends.