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Cook

2 months ago

Fargo, United States ShareHouse Full time
Job DescriptionJob DescriptionSalary: $18.33-$22.91 DOE

$500 SIGN-ON BONUS


JOB SUMMARY

The cook is responsible for preparing food to be served, complying with all applicable sanitation, health, organization and personal hygiene standards and following established food production programs and procedures. The cook is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.


SHIFT: Part-Time; Monday-Friday 2pm-6:30pm, Occasional weekend as needed


Benefits: 

  • 401k
  • 401k matching 


REPORTING RELATIONSHIPS

The cook does not supervise any positions.


COOK DUTIES & ESSENTIAL JOB FUNCTIONS

  • Prepare or assist in preparation of food served using established production procedures and systems to provide nutritious and appealing meals to clients, staff and guests
  • Assist in planning menus and purchasing inventory and necessary supplies needed to provide food service
  • Knows and complies with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures to ensure efficiency and consistency in meal service
  • Operate all kitchen equipment in an appropriate and efficient manner to ensure a safe and productive environment
  • Comply with established sanitation standards, personal hygiene, and health standards; observe proper food preparation, handling and food storage techniques to ensure clean and safe kitchen operation
  • Assist in managing inventory, putting supplies away, monitoring and reporting inventory levels to ensure accurate and required levels of supplies
  • Report necessary equipment repair and maintenance to supervisor to ensure safe, productive and efficient kitchen operation
  • Perform or assist with opening and closing of kitchen, set up and tear-down according to shift needs, to ensure timely and accurate service and safe and secure kitchen operation
  • Provide and maintain reliable and prompt attendance, with the ability to work the schedule dictated by business necessity

PERIODIC FUNCTIONS AND RESPONSIBILITIES

  • Prepare and serve food for special functions as assigned
  • Performs related duties as needed, such as helping to wash dishes, preparing recycling, and assist with any other projects as assigned by the kitchen manager
  • Other duties as assigned

QUALIFICATIONS

  • Requires High School diploma or GED and
  • Minimum 1 year work experience in commercial kitchen or related experience

REQUIRED LICENSES/CERTIFICATES

  • None required

SKILLS, KNOWLEDGE AND ABILITIES

  • Knowledge of and compliance with commercial kitchen operation and preparation of commercial meal preparation, portion sizing, cooking methods, quality standards and kitchen rules, policies and procedures
  • Compliance with established sanitation standards, personal hygiene, and health standards; observe proper food preparation, handling and food storage techniques
  • Ability to read and interpret basic communication
  • Ability to clearly and effectively communicate and comprehend communication in both written and oral forms
  • Demonstrate ability to build interpersonal relationships
  • Ability to use independent judgment in order to solve problems
  • Ability to management multiple, competing tasks and demands and manage time efficiently

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodation:

Frequently requires:

  • Use of color vision and ability to distinguish colors
  • Stooping and bending
  • Reaching and grasping
  • Pushing and pulling, lifting and carrying up to 30 lbs
  • Ability to communicate orally and hear/understand oral communication
  • Ability to utilize fine motor skills, reach and grasp
  • Standing up to 2 hours at a time

Occasionally requires:

  • Standing for 2 hours or more at a time
  • Pushing and pulling, lifting and carrying over 30 and up to 50 lbs

WORK ENVIRONMENT

This position works in an environment with few physical discomforts; may occasionally be exposed to drafts, noise, temperature variations and odors. This position frequently works with equipment or performs procedures where carelessness could result in serious injuries.