Cook

About the role

This position is part of the production team and involves the production and service of the menu of the day and/or catering meals using established procedures and standardized recipes.

Responsibilities

• Knows the principles of and correctly performs basic culinary skills such as: vegetable and fruit preparation and cookery; salad and salad dressing preparation; egg cookery and grill work; sandwich and filling preparation and assembly; stock and soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing; and, preparation of simple desserts such as pudding, whipped cream, and bakeoff items.
• Understands basic organizational structure and reporting relationships; understands interrelationship between operating units, and adheres to established methods of requisitioning and transferring goods within and between units.
• Understands format of and follows standardized recipes and procedures, while observing standard holding and serving times and temperatures.
• Captures the efforts of others in accomplishing simple tasks, and assists subordinates in successfully accomplishing tasks.
• Always observes the highest standards of safety in performing tasks, especially those involving wet floors; cutting, slicing and chopping equipment; stoves, ovens, steamers, and grills; and cleaning chemicals.
• Improves skills by learning and demonstrating the tasks and responsibilities of Second Cook.
• Promotes teamwork by cooperating with and helping peers; is sensitive to the needs, perspectives, and beliefs of others.
• Maintains a neat, well-groomed appearance.
• Performs other tasks as requested.

Qualifications

• Ability to read, write and communicate effectively in English;
• Basic math skills which render candidate capable of converting recipes and making volume-weight conversions;
• Ability to understand symbols of weight and measure;
• One-year experience as a Cook’s Helper or experience that demonstrates mastery of the tasks of cook as described below;
• Two years post-secondary culinary school attendance preferred;
• Possess a willingness to promote a diverse and inclusive campus community.

Physical Requirements

• Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others;
• While performing the duties of this job, the employee is routinely required to stand for extended periods; walk; sit, bend; stoop, kneel, crouch, or crawl use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs;
• Sense of smell, talk or hear;
• Ability to tolerate extremes of heat and cold;
• Ability to operate all kitchen equipment correctly and safely.