Cook

Duties & Responsibilities

• F ollow ing appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Prepar ing and cook ing food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepar ing ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash ing and peel ing fresh fruits and vegetables to prepare them for cooking or consumption.
• T est ing foods to determine if they have been cooked sufficiently, using appropriate methods and notify manage ment if a product does not meet specifications.
• Weigh ing , measur ing , and mix ing ingredients according to recipes using various kitchen utensils and equipment.
• Monitor ing food quantity and quality during prepar ation to control food waste and ensure that good food is not thrown away.
• Prepar ing cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
• Wash ing and disinfect ing kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions including using sanitizers required by health department.
• F ollow ing and ensur ing compliance with food safety and handling policies and procedures, such as product rotation, dating, labeling, cleaning, and organizing coolers/freezers/storage areas across all food-related departments and areas.
• Set ting up and break ing down workstation with required mise en place, tools, equipment, and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate .
• Follow ing and ensur ing compliance with sanitation and cleaning procedures and pest control guidelines .
• Disassembl ing and assembl ing kitchen equipment following safety procedures when cleaning.

Required Skills & Abilities

• Ability to u se kitchen tools safely and appropriately, keeping knives sharpened; using proper knife handling procedures; using correct knives for food item or specific task , and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
• P repare all potentially hazardous foods at the correct temperature according to health code guidelines.
• O perate ovens, stoves, grills, microwaves, and fryers to prepare foods and r eport maintenance issues immediately to appropriate personnel .
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Ability to c heck and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• M aintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Perform other reasonable job duties as requested by Supervisors.
• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals .
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance .
• Stand, sit, or walk for an extended period or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Flexibility to work non-traditional hours including evenings, weekends, and holidays .

E ducation and Qualifications

• High school diploma or GED equivalency
• At least 1 year of related work experience
• Must be at least 18 years old
• Must be authorized to work in the United States

Company Overview