COOK

Cook Part-Time

Position Title: Cook Part-Time 11:00am- 7:00pm (Including Every Other Weekend)

Status: Non-Exempt

Department: Dining Services

Supervisor Title: Executive Chef

I. POSITION OBJECTIVE

Preparing food in accordance with the current applicable federal, state and corporate standards Comply with our guidelines, regulations and with our established policies and procedures. As they may be directed by management to assure that quality food service is provided at all times.

II. ESSENTIAL FUNCTIONS

• Preparation of high-quality food items according to standardized recipes or instructions in an efficient manner in order to meet production, delivery and service schedule.
• Able to read, understand and follow standardized recipes and production sheets. Use Production Worksheets to produce forecasted amounts, use recipes for consistency and take and record food temperatures for all food served. Document amount prepared and leftover columns to support the Chef with management and ordering of foods.
• Check deliveries of the various food and supplies received from vendors. Notifies executive Chef or Sous Chef of food/supplies needed. Secure and properly rotate stock.
• Serve meals or prepare for delivery times, using correct portioning, meeting outlined standards and ensuring that all food is at the correct temperature and is attractive and tasty. Taste all food items prepared.
• Comply with all standards and policies, reporting all discrepancies to the Sous Chef or Chef regarding the kitchen operation by reporting to the Sous Chef or Executive Chef at the end of each shift.
• Properly cover, date, and store all food items in proper container and storage area. Check refrigerator for food items over 72 hours old daily and discard them.
• Attend in-service and/or Safety meeting as required.
• Obtain food supplies from the storeroom or refrigerators. Support organization of storage areas.
• Use established ticket collection procedures during dining services and is responsible for keeping records from area worked during service.
• Contribute creative input towards daily specials and special events.
• Always maintain a sanitary work area. Maintain food processing equipment, refrigerators and freezers in clean and sanitary condition.
• Use all kitchen equipment in a safe and knowledgeable manner. Orients, supports and helps train others as necessary.
• Perform position job analysis and daily cleaning tasks as scheduled.
• Perform other related duties as assigned or requested including but not limited to special banquets and functions.

III. OTHER JOB FUNCTIONS

• Performs other functions and duties as assigned.

IV. KNOWLEDGE / EXPERIENCE REQUIREMENTS

• High School or GED equivalent preferred; or 6 months to 1-year related experience training; or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small groups. Ability to present to customers, clients and employees of the organization.
• Ability to add and subtract two-digit numbers and multiply and divide with 10's and l00's. Ability to perform these operations using units of American money and weight measurement, volume and distance.
• Food Handler's Permit as required by applicable state

V. LICENCES / CERTIFICATIONS

• Must obtain all local, state, and federal food safety certifications; including but not limited to Serv Safe certification within one year of hire. All certifications must be current while employed. Copies of certification(s) must be provided to the Department and Human Resources.

VI. PHYSICAL & ENVIRONMENTAL JOB REQUIREMENTS

1. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
• Ability to read and write in English.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.