Cook

Cook

This is a hands-on food production position. The cook must have the ability to work in all production stations in the kitchen, dining room, and service line. Duties include quality food preparation through the use of standardized recipes; assisting the chef with recipe validation by verifying quantities of ingredients, used, methods used, and resulting yield; and cleaning and maintaining appliances, production utensils, and work areas.

Essential functions:

• Produces high quality food products by using approved cooking methods and by following standardized recipes.
• Accurately completes production sheets for all items produced in a timely manner (same day; preferably at end of meal).
• Works at action stations on the line, in the dining hall, and at events as assigned and prepares food quickly, with high quality, in a pleasant and entertaining manner.
• Ensures safety of self and others by following best practices defined by ServSafe, HACCP steps, and OSHA and college policies and procedures.
• Performs pre-meal/advanced preparation and JIT production using all the following methods of food production: broil, bake, stew, braise, roast, grill, saut, and deep fry; also slices, dices, chops, mixes, marinates, and blends.
• Responsible for producing assigned foods; directing servers on proper portion size and service techniques/utensils/plating of assigned foods; and ensures assigned food is garnished and presented in an attractive manner.
• Cooperates with and supports all other employees and departments as needed.
• Performs any other duties as requested by management.
• This position is designated as "emergency response personnel". "Emergency response personnel" are required to report to work when the college is delayed or closed. They may also be called in at any time of the day to respond to weather and/or other types of emergencies as needed.

Qualifications

Required:

High School Diploma or GED with 1-3 years of related experience.

Preferred:

Vocational or technical certificate/degree in Culinary Arts

Current ServSafe certification or obtain certification within one year

Physical Demands:

This position requires the employee to stand for prolonged periods of time. Employee must have the ability to lift 50 pounds as needed. Ability to use hands and fingers to manipulate equipment, knives and food products. Must be able to see-including color distinction, smell, and taste.

Advertised Work Schedule:

Hours vary depending on business needs. This position will work both day and evening shifts starting as early as 5:30 a.m. and working as late as 10:00 p.m. for a total of 40 hours. Days off will vary depending on business needs.

EEO/Diversity Statement:

The College is committed to building a representative and diverse faculty, staff, and student body. We encourage applications from all qualified persons.