Cook

Cook SUMMARY

Prepares menu items by following recipes. Completes meal preparation by grilling, sautéing, roasting, frying and broiling ingredients. Ensures that kitchen is clean and sanitary.

PRIMARY RESPONSIBILITIES

• Prepares menu items by following recipes.
• Controls costs by adhering to recipes and following preparation standards.
• Safeguards work area from contamination and waste.
• Inspects assigned area.
• Regularly inspects food to ensure freshness.
• Affirms adherence to all health and safety procedures.
• Maintains portion controls.
• Performs other duties as assigned.

ADDITIONAL RESPONSIBILITIES

None Listed

KNOWLEDGE AND SKILL REQUIREMENTS

• Basic reading, writing, and arithmetic skills required.
• Demonstrated ability to prepare menu items by following a recipe.
• Must possess good communication skills with the ability to speak, read and understand English.
• One to two years’ previous experience as a Cook or completion of a three-year apprenticeship program and/or completion of accredited culinary school required.
• Demonstrated ability to follow all health code regulations pertaining to job duties.

WORKING CONDITIONS

Must be able to withstand frequent changes in temperature environment and be able to stand on feet for long periods of time. Work requires the ability to work in any assigned kitchen or station.

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