Cook II - PM

Job Description

Job Description

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Short Description

The schedule for this full-time position is 11:30 a.m. to 8:00 p.m. during the academic year. The schedule is 10:00 a.m. to 6:30 p.m. for the summer. Also, this position is scheduled for no work on Fridays and every other weekend is considered off. Paid week off between Christmas and New Years without using PTO!

Description:

Prepare meals, ensuring that both quality and quantity are maintained following standardized recipes.

Responsibilities

Primary Duties
1. Prepare quality meals of appropriate volume by following standardized recipes ensuring that both quality and quantity are maintained. Monitor the efficient use of leftovers. Wrap, label, date and store properly.
2. Provide production estimates and write production records using serving line worksheets.
3. Check food supplies prior to each meal to ensure that quantities of food available correspond with the daily recipe and production requirements.
4. Assist Executive Chef in developing menu items that are unique and appealing.
5. Monitor serving lines to ensure proper portion control and food presentation is maintained.
6. Produce consistent and accurate documentation using Quality Control and HACCP reporting tools.
7. In the absence of the Lead Cook, the Cook II will support the Lead Cook’s operational duties.
9. Complete daily cleaning assignments. Clean and sanitize equipment and work area.
9. Assist in securing food service facilities.
10. Maintain consistent and reliable attendance.

Secondary Duties

1. Assist Lead Cook (Catering) with the preparation and production of food for catering events.
2. Other duties as assigned by supervisor.

Qualifications

Education Required

High School Diploma; degree from an accredited culinary institute or equivalent experience. Must be ServSafe certified.

Experience Required

2 years of high volume restaurant, hotel or institutional culinary experience

Skills, Characteristics Required

• Clean appearance and work habits
• Fundamental knife skills and good culinary technique
• Knowledge of standard weights and measures
• Quality cooking skills, recipe accuracy; ability to maintain ServSafe standards
• Knowledge of use and care of food service equipment
• Ability to organize and work in high-paced environment

Special Working Conditions

Must be able to lift 50 lbs. Must be mentally and physically able to perform essential job functions, which require walking, standing, pushing and pulling. Must be able to work a flexible schedule including evening and some weekend hours to meet the demands of the operation. This position is essential; employees providing essential services must report to work as scheduled by their supervisor in the event of an emergency closing or delay.

Driving Requirements

N/A