Cook

Description Under the supervision of the kitchen manager, responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Requirements ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Cooks and prepares a variety of food according to production guidelines and standardized recipes. (Cooking for 100 plus people) Sets up the workstation with all the necessary ingredients and equipment. Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items. Safely uses a variety of utensils including knives. Operates equipment such as ovens, stoves, slicers, mixers, etc. Ability to use a variety of cooking methods to bring meat vegetables and other foods to proper serving temperatures. Arranges, garnishes, and portions food according to established guidelines. Properly stores food by adhering to food safety policies and procedures. Cleans and sanitizes work areas, equipment, and utensils. Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc. Adheres to REN’s safety policies and procedures including accurate food safety and sanitation. Stocks supplies and monitors inventory, may be required to purchase items using own vehicle or REN vehicle. Communicates and collaborates with other staff in the delivery of food and kitchen‑related services, as needed. Maintains records to include required tracking and reporting. Participates in training, all‑staff meetings, and other activities as required. Submits timely and accurate timecards, mileage, and reimbursement requests. Ensures security of company assets This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. KNOWLEDGE, SKILLS, AND ABILITIES REQUIREMENTS Experience as a cook or in a related role required. Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage Must be able to acquire food safety certification. Demonstrate basic math and counting skills. Demonstrates interpersonal communication skills, both written and verbal Ability to work under pressure and address events/crises that may develop unexpectedly. Basic Microsoft Office experience and ability. EDUCATION/LICENSE/CERTIFICATION/EXPERIENCE REQUIREMENTS A high school diploma/GED. Current and valid Food Handler’s Card or has the ability to obtain one. A current Arizona Driver's License and a current satisfactory 39-month Motor Vehicle Record (MVR). Ability to drive cargo van and pass internal road test. Ability to type 30wpm. Must be 21 years of age. Possession of, or the ability to obtain, the following: CPR and First Aid certifications Evidence of freedom from infectious pulmonary tuberculosis Bilingual preferred but not required. PHYSICAL AND MENTAL REQUIREMENTS AND WORKPLACE ENVIRONMENT CONDITIONS Kitchen/Food Service environment: the ability to lift up to 25 pounds, stand for extended periods of time, handle kitchen utensils effectively; physical ability to sweep, mop, stoop, bend, reach, lift and mobility to travel between various organizational worksites, shopping venues, and/or external meetings. Ability to operate a motor vehicle, including both cargo and passenger vans, and load kitchen supplies, food, and other miscellaneous inventory. Ability to apply critical thinking, and sound judgment in an ever‑changing environment with multiple projects and competing priorities. Ability to communicate with staff at all levels of the organization and with external stakeholders. Ability to create and maintain required documents. #J-18808-Ljbffr