Cook

POSITION SUMMARYPrepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.ESSENTIAL FUNCTIONSPrepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%)Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%)Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%)Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%)NON-ESSENTIAL FUNCTIONSAssist in prep work of vegetables and condiments as required for the next shift. (2%)Knowledge and Skills:Education:High school education or equivalent experience.Experience:Minimum one year food service or related work.Skills and Abilities:Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.No. Of employees supervised: None.Travel Required:None.Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need.Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.Regular bending to lift items and supplies. No kneeling.Mobility Describe the type(s) of mobility required to include distances and % of time involved.Regularly moves all around kitchen.Continuous Standing Describe the reasons to include time period and frequency.To complete a task, may be stationary for short periods of time.Climbing StairsNo climbing required.Driving Describe type of vehicle, distances, % of time involved and frequency.No driving required.Work Environment -Inside: 100% of 8 hour shift.Hearing:MinimalExplain: Hear equipment, times, etc.Vision: ModerateExplain:Check quality and portions of food.Speech: MinimalExplain:Communicate with kitchen staff.Literacy: ModerateExplain:To read recipe cards and procedures.Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don’t swallow, no prolonged inhaling.Protective Clothing:Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift.Equipment Operation List type of equipment and frequency of use.Deep fryer-all day; Broiler-60%; Stove-all day.; Steamer-all day; Food processor-50%; Mixer-25%. Slicer-25%;Oven-all day; Steam table-all day; Tilt kettle-15%; Waffle iron-10%; Flat top grill-60%. #J-18808-Ljbffr