Cook

Overview:

The cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and or cold food items for various meal periods and catered events according to state, federal, health code, and prescribed diet standards.

Responsibilities:

Attends all allergy and foodborne illness in-service training

Cleans and sanitizes workstation according to regulatory rules and procedures

Comply with all HACCP procedures and policies

Follows basic recipes and or product directions for preparing, seasoning, cooking, tasting, carving, serving of all food stuffs for consumption in the establishment.

May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets

Prepare food in accordance with current applicable federal, state, and corporate standards

Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use

Provides the highest quality of service to the customer at all times

Read food orders and prepare food according to instructions

Qualifications:

Required:

High School Diploma or 3-5 years of cook experience

Preferred:

Culinary degree

EXPERIENCE:

Required:

Knowledge of basic operation of equipment

Preferred:

1-2 years of related work experience

LICENSURE/CERTIFICATION/REGISTRY/LISTING: REQUIRED

PREFERRED

Serve-safe certificate, culinary degree or certificate