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

EDUCATION:Required: High School Diploma or 3-5 years of cook experiencePreferred:Culinary degree EXPERIENCE:Required:Knowledge of basic operation of equipmentPreferred:1-2 years of related work experience LICENSURE/CERTIFICATION/REGISTRY/LISTING:REQUIREDPREFERREDServe-safe certificate, culinary degree or certificate