Cook III

Food Preparation Assistant

Under direct supervision from a higher level cook or supervisor who is responsible for the coordination of necessary work, to perform tasks necessary for the preparation and production of food.

Duties & Responsibilities

• Prepare and/or cook simple menu item foods such as vegetables, cereals, frozen entrees, eggs, salads, dressings, sauces and soups, according to standardized recipes and timing criteria.
• Pan prepare products for the oven.
• Assist in the preparation of casseroles, sandwiches and cold plates.
• Assemble ingredients, serve and dish up foods, and/or slice meat, adhering to standardized portions, as required.
• Work on fryers, grills and steamers.
• Clean kitchen and wash/clean kitchen utensils and equipment.
• Bring supplies from storage areas, as directed.
• Work closely with culinary team members and related food service workers.
• Learn to operate all kitchen equipment using food safety and sanitation techniques.
• Assist with special cleaning projects, as assigned.
• Maintain records of food consumed, returned or discarded, as required.
• Dispose of leftover food items according to instructions provided by supervisor
• Perform related duties, as assigned

Minimum Qualifications

• High school graduation or equivalent
• At least one year of experience in some phase of quantity cooking or food preparation, preferred
• Some knowledge of materials/methods used in the preparation of food on a large scale
• Willingness to take and follow directions
• Ability to work cooperatively with other kitchen employees
• Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work
• Must be able to wear and use appropriate personal protective equipment, as necessary