Cook

STATUS: Non-Exempt

Duties and Responsibilities

  • Prepare or direct preparation of food served using established production procedures and systems.
  • Determine the amount and type of food and supplies required using production systems.
  • Check in food orders, laundry and all other deliveries.
  • Set steam table; serve or ensure proper serving of food for tray line or dining room. Including set up and assembly of tray line.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
  • Prepare specific food items based on menu including but not limited to baked goods such as muffins and dessert items.
  • Keep work area and food preparation areas clean at all times.
  • Clean and maintain equipment used in food preparation areas.
  • Complete food temperature checks before service.

Required Knowledge, Skills and Abilities

  • Knowledge of health, safety and sanitary practices involved in cooking.
  • Knowledge of large scale food production, required.
  • Knowledge of nutrition and modified diets, required.
  • Ability to follow standardized recipes, production sheets and menus in accurately preparing food, required.
  • Ability to perform each essential duty satisfactorily.
  • Good Communication Skills-interact effectively with personnel, visitors and clients.
  • High Energy Level, Flexibility, Interpersonal Skills and ability to function as a team with other employees.
  • Demonstrated ability to respect and maintain appropriate and professional boundaries with management, peers, and clients at all times.
  • Must be able to follow written and oral instruction.
  • Must possess excellent vision and hearing, or be able to perform the essential duties of the job with accommodations.
  • Demonstrated ability to read, understand and speak English.

Minimum Requirements

Education/Training: High School diploma or GED equivalent required. Two (2) years of experience in a large-scale food service production/ institutional environment preferred. Food Service Sanitation Certificate, required.