TVR Cook

Cook

The Cook is responsible for preparing food according to pre-established guidelines and standards, ensuring only quality foods are produced on a timely and efficient manner. Cooks are further divided by skill-set, as Cook I, II & III (Cook I being highest)

This role could expand into higher skill-set roles when illustrating prowess in current assignments. Upon achievement of Cook I, the role could move into a Sous Chef/Management position. It depends on the individual to ensure that they are exceeding expectations and seeking guidance/training when offered.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Preparing food according to guidelines and standards.
• Cleans, maintains and closes work area.
• Demonstrates satisfactory food quality, presentation and consistency.
• Maintains all food safety requirements at "inspection quality"
• Equipped for service on time.
• Demonstrates satisfactory food presentation, quality, and consistency
• Works well with diverse groups of people.
• Maintains personal hygiene
• Communicates closely with supervisor all repairs, kitchen inventory needs
• Other duties may be assigned

Comfort with repetitive tasks on a daily basis.

• Ability to manage time well, meet imposed deadlines and ability to work flexible hours.
• The position requires the ability to lift over 50 pounds occasionally.
• This position requires the ability to stand, walk (6-7 hours at a time), and climb stairs, reach & bend.
• The position requires that the employee be able to read basic chemical labels and write in complete sentences in submitting reports and assessments.
• Ability to meet cooking skill standards as established per cook level

One (1) year experience in culinary work

Valid drivers' license for use of company vehicles may be required for certain roles