Cook

Responsibilities

• Prepares and cooks a variety of foods in large (200+) quantities in accordance with planned menus, food manufacturer’s cooking or re-heating instructions, and standardized recipes.
• Prepares and cooks adequate amount of foods, per Daily Food Production Record.
• Fulfills the daily assignments and established cleaning duties.
• Adheres to the established procedures specified in the Food Safety and Sanitation Management Process manual.
• Assists in receiving and storing incoming food and supplies, as needed.
• Performs dish washing duties, as needed.
• Cleans and organizes the storage areas for pots, pans, ladles, chopping boards, and other cookware.
• Operates or uses large and small kitchen equipment correctly or according to the manufacturer’s operation instructions.
• Reports any unsafe condition or situation at workplace occurred during the hours of operation to the Lead Cook.
• Assists and participates in at least one collaborative nutrition related classroom activity with Education Services.

Qualifications

• High School or GED with two (2) years’ experience in large quantity meal preparation.
• Knowledge of diverse ethnic groups.