Cook I

Cook

Basic Qualifications: Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.

Experience: Demonstrated history of related Food Service experience preferably with a major institution or the military as a cook.

General Responsibilities: The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day. Ensure quality standards are met and maintained in preparing all meals in accordance with contract requirements.

Specific Responsibilities: Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with Standard Operating Procedures. Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans. Prepare food to coordinate with meals serving hours, so that quality, temperature, and excellent appearance are preserved. Ensure that progressive cooking techniques are utilized in preparing all meals. Operate basic kitchen equipment, stove, oven, microwave, refrigerator, etc. Judge the appearance of food being served, and recommend changes if necessary. Determine the amount and type of food and supplies required using production systems. Set steam tables; serve or ensure proper serving of food. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Store food properly and safely; date-mark items.

Physical Requirements

• Lift and carry up to 50lbs
• Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
• Bending, stooping and reaching. Additional Responsibilities: Adhere to BCI rules and regulations as set forth in the employee hand book. Comply with all HACCP standards. Nothing in this Job Description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Duties may be assigned by Cook II, Dining Facility Manager or Project Manager.