Cook

POSITION SUMMARY Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. ESSENTIAL FUNCTIONS Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%) Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%) Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%) Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%) Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%) Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%) NON-ESSENTIAL FUNCTIONS Assist in prep work of vegetables and condiments as required for the next shift. (2%) Knowledge and Skills: Education: High school education or equivalent experience. Experience: Minimum one year food service or related work. Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. No. Of employees supervised: None. Travel Required: None. Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need. Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency. Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often. Regular bending to lift items and supplies. No kneeling. Mobility Describe the type(s) of mobility required to include distances and % of time involved. Regularly moves all around kitchen. Continuous Standing Describe the reasons to include time period and frequency. To complete a task, may be stationary for short periods of time. Climbing Stairs No climbing required. Driving Describe type of vehicle, distances, % of time involved and frequency. No driving required. Work Environment -Inside: 100% of 8 hour shift. Hearing: Minimal Explain: Hear equipment, times, etc. Vision: Moderate Explain:Check quality and portions of food. Speech: Minimal Explain:Communicate with kitchen staff. Literacy: Moderate Explain:To read recipe cards and procedures. Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use. Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don't swallow, no prolonged inhaling. Protective Clothing: Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift. Equipment Operation List type of equipment and frequency of use. Deep fryer-all day; Broiler-60%; Stove-all day.; Steamer-all day; Food processor-50%; Mixer-25%. Slicer-25%;Oven-all day; Steam table-all day; Tilt kettle-15%; Waffle iron-10%; Flat top grill-60%.