Cook I

Cook IVista del MontePay Range: $21.67 - $25.00Part Time - Friday -Sunday - 11:30 pm - 8:00 pmDescriptionUnder the supervision of the Director of Dining Services or Executive Chef, a Line Cook prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties:Cook 1 Line - Provides quality customer service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.Assumes 100% responsibility for quality of products served.Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.Follows proper plate presentation and garnish set up for all dishes.Handles, stores and rotates all products properly.Assists in food prep assignments during off-peak periods as needed.Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.Credentials: Essential: Food Handlers' certification from local health departmentEducation with Equivalent Qualifications: Essential: High School diploma or GED