Assistant Cook

PRIMARY PERFORMANCE RESPONSIBILITIES

• Assists the team in following the distributed menu according to USDA policy.
• Good knowledge of stocked inventory of kitchen equipment, utensils, and food supplies.
• Ensure cleanliness and hygiene of the kitchen services and appliances, including stove tops, refrigerators, counter tops, dishwashers, and the interior and exterior of cupboards.
• Store all food and utensils properly at the end of each day and ensure the kitchen is clean before closing.
• Receive shipments of products and ensure the rotation of goods received.
• Assist in, and help train staff in the preparation, cooking, and safe handling of food.
• Ensure all dishes are prepared and served to the highest professional standards.
• Complete daily temperature audits for refrigerator, freezers, and storerooms and record findings on audit sheets.

QUALIFICATIONS

• One (1) year of experience where the primary function of the position was in the preparation, cooking, and serving of food on a large scale*.
• *DEFINITION: Large scale is defined as the preparation, cooking and serving of food for more than 200 people on a daily basis, either in an institutional setting such as a hospital, school, correctional facility, or nursing home, or in a catering hall or other related business where the primary function is preparing, cooking and serving food for more than 200 people on a daily basis.
• SUBSTITUTION: Satisfactory completion of 30 college credits** towards an Associate's Degree in Culinary Arts or a related field may be substituted for the one year of work experience described above.