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
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Cleans and sanitizes workstation according to regulatory rules and procedures
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Comply with all HACCP procedures and policies
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Follows basic recipes and or product directions for preparing, seasoning, cooking, tasting, carving, serving of all food stuffs for consumption in the establishment.
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May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
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Prepare food in accordance with current applicable federal, state, and corporate standards
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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
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Provides the highest quality of service to the customer at all times
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Read food orders and prepare food according to instructions
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Qualifications:

EDUCATION: 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

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