Cook

Cook

The Cook is responsible for reviewing menus and food production sheets, determining amounts of food to be prepared. Prepares hot and cold foods as assigned for consumption following standardized recipes and HACCP Guidelines.

Essential Duties and Responsibilities

• Communicate equipment breakdown or food shortages or preparation errors within a timely manner to supervisor to ensure proper resolution.
• Responsible for reviewing menus and production sheets to determine amount of food to prepare, organize production, producing food to meet serving deadlines, following HACCP and safety guidelines.
• Serves and portions food on the tray line and keeps cafeteria supplied with food during meal times.
• Keeps food production areas, tray line, and equipment neat, cleaned and sanitized.

Education

• High school education or equivalent preferred; an equivalent combination of education and experience will be considered.

Work Experience

• Two year's experience in quantity food preparation required.

Certification/License

• Not Applicable

Mental/Physical Requirements

• Mental ability required to follow written and verbal instructions and perform simple math tasks. Long periods of standing and walking. Ability to read and write. Ability to learn and understand policies and procedures. Ability to lift up to 50 lbs at a time during shift.

Working Conditions

• Will experience heat and noise from the kitchen, and ware washing areas. Will experience exposure to steam and high heat from the grill and fryer. Water, chemicals, glass breakage, wet floors and sharp knives.