cook - mccs miramar

Major Duties:
Works alone or with other cooks to include the Cook Supervisor, to perform a full range of culinary tasks.

Prepare and cook a variety of menu items including appetizers, regular and special entrees (hot and cold), and dessert items.

Works from production sheets to weigh, measure, and assemble ingredients needed (mise en place) and portion food items minimizing preparation time, and avoiding food material waste.

Follows standardized recipes and prepare food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading; adjusts for the number of servings required in large quantity cooking as directed by Supervisor.

Prepares cold food platters; sets up carving stations and buffet lines for service, plates food for service. Creates appropriate garnishes for buffet and plated presentation.

Maintains proper temperature for all foods during thawing, cooking, holding, serving, transport, cooling and reheating to assure quality control and food safety.

Ensure that proper storage, labeling and dating practices of food items is followedClean, store, and maintain all kitchen utensils and clean and maintain all equipment and work areas after each use practicing a "clean as you go" concept.

May perform various other cleaning tasks (e.g., walls and ceilings, floors, work tables, walk-in refrigerators, and duckboards) following an established cleaning schedule.

May work with Chef and Supply Technician in rotation of food inventories to maintain quality standards.
Assists in breaking down, cleaning and sanitizing kitchen.
Banquet experience mandatory.
Must possess or be able to obtain a current food handlers license or equivalent ServeSafe certification.
Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards.

Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.

Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.
Performs other related duties as assigned.

Responsibility:
Receives work assignments orally and in writing from Cook Supervisor or higher-level Management.

Receive detailed instructions from Cook Supervisor or higher-level Management on cooking methods and use of equipmentResponsible for the proper use and cleaning of equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.

Receptive and open to learning new or more challenging culinary tasks.
Plans, coordinates, and times assignments to assure food items are prepared on time and are at the proper temperature.
Practices standard food safety and sanitation.
Maintains good communication with kitchen and Front of House staff. Consults with Chef about necessary recipe modifications.

Physical Effort:
Required to lift and move objects, and stand and walk constantly.
Lifts and carries objects up to 45 lbs. independently and objects over 45 lbs. with assistance.

Working Conditions:
Exposure to hot and noisy kitchen environment to include:
Steam, fumes and cooking odorsSlip/fall hazards associated with wet or greasy floorsBurns from steam hot equipment or hot foodsCuts from knivesShocks from electrical machinesExposure to cleaning and sanitizing chemicalsExtremes in temperatures

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