Cook Full-Time

Cook

Under the direction of the Executive Director of Auxiliary Services, Chef de Cuisine and Sous Chef, the Cook prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Please customers by providing a pleasant dining experience
• Assemble, combine and cook ingredients
• Maintain a sanitary kitchen
• Attend to the detail and presentation of each order
• Place and expedite orders
• Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping and mixing ingredients
• Complete hot meal preparation by grilling, sauting, roasting, frying and broiling ingredients and assembling and refrigerating cold ingredients
• Adhere to proper food handling, sanitation, and safety procedures
• Maintain appropriate dating, labeling and rotation of all food items
• Stores leftovers according to established standards
• Contribute to daily, holiday, and theme menus in collaboration with the team
• Responsible for understanding, supporting and actively demonstrating the College's beliefs, values, mission and vision and being in agreement to be evaluated by same.

Reports to and works under the Executive Director of Auxiliary Services and Chef de Cuisine. Work is performed independently according to college policies and procedures and State health and nutritional guidelines.

In-frequent contact with college employees regarding dining services and catering orders. In-frequent contact with customers regarding special events catering and food service vendors.

Knowledge of food preparation techniques, cooking methods, and safety and sanitation practices. General kitchen equipment and appliances. Ability to have exceptional food presentation skills. Safely use cleaning equipment and supplies. Work cooperatively with staff and customers. Strong work ethic and high energy level. The knowledge, skills and abilities required are often obtained by a High School diploma or GED, and 1 or more year of cooking experience to include food preparation, or an equivalent combination of education and cooking experience. Certified in ServSafe or willing to obtain certification.

Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds. Incumbent may be exposed to moving mechanical parts, risk of electrical shock, and fumes.

Work is generally performed in a Commercial Kitchen, Dining and Catering Environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary, and frequent evening and weekend hours are required. Travel may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.