Cook I - 6553

Cook I

Vista del Monte

Pay Range: $21.67 - $25.00

Part Time - Friday -Sunday - 11:30 pm - 8:00 pm

Description

Under the supervision of the Director of Dining Services or Executive Chef, a Line Cook prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties:

• Cook 1 Line - Provides quality customer service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.
• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.
• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.
• Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.

Credentials: Essential: Food Handlers' certification from local health department

Education with Equivalent Qualifications: Essential: High School diploma or GED