Cook

Cook

The cook's primary responsibility is to prepare food items based on recipes for the kitchen's needs. The cook will develop and maintain constructive and cooperative working relationships with others over time. The cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work. The cook will also analyze information and evaluate results to choose the best solution for problem-solving.

Essential functions:

• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Must be able to follow recipes and menus
• Ensure all products are rotated on a first-in, first-out philosophy
• Ensure superior food quality and act to correct any irregularities
• Maintain complete knowledge of correct maintenance and use of equipment
• Maintain and strictly abide by State sanitation/health regulations and CALV requirements
• Meet with the Executive Chef to review production lists, anticipated business levels, changes, and other information pertinent to the job performance
• Prepare food products as assigned
• Inform the Executive Chef of any shortages before the item runs out
• Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to all programs
• Inform the Executive Chef or designee of any excess items that can be used in daily specials or elsewhere
• Maintain temperature and tasting logs
• Maintain proper storage procedures as specified by the Health Department and CALV requirements
• Assist Stewards to ensure clean-up is a more efficient process
• Breakdown workstation(s) and complete closing duties; return all food items to proper storage areas
• Other related duties as necessary

Minimum qualifications:

High school diploma or GED equivalent (required) OR equivalent combination of formal education and appropriate related experience may be considered. Reliable transportation. Minimum of two (2) years of cooking experience and excellent knowledge of essential kitchen equipment.

Experience and education substitutions:

• None

Licensing and certification:

• Valid driver's license
• SNHD Food Handlers Card
• ServSafe Food Handler Certification (preferred)

Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.

Why you'll love working here:

We're committed to supporting our employees both at work and beyond. Full-time team members enjoy generous PTO and holiday pay, company-paid medical, dental, and vision coverage, and a fully funded pension plan to help you plan confidently for the future. On-call employees may also qualify for select benefits based on employment status and hours worked.