Cook

Cook

Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing.

Follows menus, production sheets and recipes to prepare items in the quantity needed.

Performs full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals, concentrated or dehydrated soups, sauces, and gravies.

Grills eggs, hamburgers, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.

Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.

Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares pureed foods and adjusts consistency with thickeners.

Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.

Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items.

Weighs, measures, assembles ingredients for regular and modified diets.

Combines ingredients according to precisely written recipes to produce quality food items, minimizing preparation time and food waste.

Pans foods for bulk rethermalization according to recipe guidelines and production guidelines.

Covers, dates, and stores leftovers according to established local policies/procedures.

Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.

Follows sanitary food handling procedures; covers, labels and dates food items; utilize or discard ingredients by expiration date.

Disassembles and assembles component parts and accessories for cleaning.

Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept.

Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts.

Achieves certification in ServSafe and can apply knowledge of food safety, food temperatures, etc.

Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap.

Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily.

Collects trash, sorts and prepares items for recycling.

Cleans floors, walls, shelves as assigned.

Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning.

Rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock.

Labels all food items with contents and dates per labeling guidelines.

Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions.

Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety.

Monitor for signs of pest notifying the appropriate individual as determined by your local policy.

Maintain accurate food inventories.

Maintains strict security of all areas.

Performs other duties as assigned.

Work Schedule: Service is open 7 days a week as well as holidays. Tour of Duty: 5:30am to 2:00pm

Position Description Title/PD#: Cook/PD99819S

Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.