Cook

About the role

The Assistant Cook assists with daily culinary execution in a high-volume production environment, preparing, portioning, cooking, chilling, and presenting hot and cold food items using standardized recipes. Responsibilities include work production, sanitation, HACCP compliance, regulatory adherence, recordkeeping, and safety.

Responsibilities

Work Production

• Work from recipes and production sheets to assemble ingredients.
• Assemble, prepare, and measure all ingredients adhering to production sheets.
• Use scales and other measuring/weighing devices as appropriate.
• Modify or prepare foods to appropriate consistencies.
• Clean, chop, trim, dice, cut, slice, and portion vegetables, meats, and baked goods to assure uniformity.
• Use equipment such as robo coupe, grinders, choppers, slicers, knives, peelers, and shredders to pre-prep raw fruits and vegetables.
• Portion all ingredients according to recipe.
• Accurately weigh, measure, bag, date, and label portions and prepared items to maintain freshness and quality until used.
• Check dates on all ingredients to verify items are within time limitations.
• Assemble ingredients and prepare menu items, adhering to standardized recipes and temperatures to provide food items with maximum nutrients and taste.
• Observe and taste food to ensure it meets high-quality appearance and palatability standards.
• Immediately chill prepared items to control bacteriological growth.
• Transfer chilled products to storage for proper holding.
• Conduct random taste tests throughout the process to ensure product palatability.
• Maintain production schedule.
• Be flexible to work varied schedules to accommodate special events including weekends, evenings, and observed holidays according to union contract rules.

HACCP and Regulatory Compliance

• Responsible for DOH compliance and strives for regulatory success.
• Follow HACCP methods for storing, cooking, preparing, and cooling foods.
• Follow HACCP regulations for flow of food, labeling, dating, and recordkeeping.
• Monitor and record temperature of all perishable items upon storage or delivery and before and after service to ensure temperatures are within safety limits.
• Monitor and record temperature of cooler and ingredient storage areas to ensure proper temperatures and freshness of prepared food are maintained at all times.
• Store all foods in correct place, wrapping, labeling, and dating all items properly to preserve and protect the quality of foods.
• Rotate all inventory daily in each holding/storage area ensuring items are stored chronologically (first in, first out).
• Maintain food quality control by checking for any product that is damaged, leaking, and/or spoiled; report such incidences to management for corrective action.
• Immediately report faulty operation of equipment to management for repair or replacement.
• Comply with all federal, state, and local laws, Loretto and Dining Services policies and procedures, and follow infection control practices when performing daily tasks.
• Report all accidents, incidents, and hazardous conditions and/or equipment to management.

Sanitation

• Maintain strict sanitary standards according to departmental policy and regulatory requirements.
• Immediately take all pans, bowls, and utensils after each use to pot washing area for cleaning to keep work areas clean at all times.
• Clean and sanitize all workstations, knives, and equipment immediately after use and prior to preparation of other items or to adhere to regulatory agencies’ standards.
• Use correct cutting board for meats, poultry, and vegetables as designated to prevent cross contamination.
• Disassemble, wash, and sanitize slicers and food processing machines immediately after using to prevent bacteria growth.
• Wash and sanitize kettles and other equipment after each use and prior to use with other recipe items.
• Organize and clean all coolers and freezers.
• Maintain clean work area at all times to ensure a sanitized and sterile environment.

Safety

• Use all food preparation equipment in accordance with established departmental protocol and safety regulations to minimize injuries and maintain a safe work environment.
• Report malfunctioning equipment to Dining Services Manager for repair or replacement.
• Adhere to all safety-related policies and procedures.

Qualifications

• High school diploma, GED, or TABE test required.
• High-volume cooking experience in a large institution is desirable.
• Must become ServeSafe certified, Level I, at the first opportunity presented by employer to take course.
• Good reading, writing, and basic mathematical skills required.
• Must be able to understand and follow oral and written directions.
• Excellent communication skills and the ability to interact professionally and positively with coworkers and supervisors.
• Ability to work in a collaborative team environment.

Physical Requirements

• Ability to lift boxes, cartons, and pans of food up to 50 lbs.
• Ability to frequently stand, walk, push, pull, lift, grasp, climb, balance, stoop, kneel, crouch, reach, talk, hear, see, and perform repetitive motions.
• Ability to stand for long periods of time (up to 8 hours).
• Ability to do routine cleaning.

Environmental Conditions

• Ability to adapt to hot or cold environments while performing the duties of this job.

Benefits

• Excellent medical, dental, prescription, and vision insurance.
• Disability coverage.
• Tuition Reimbursement Program.
• 401(k) Retirement/Pension Plans.
• Discounted Gym Membership.
• Paid Time-Off Accrual.
• Fun events for employees.
• Convenient locations with free parking.
• Employee Coaches to help achieve life goals.
• Diaper Assistance Program.
• Opportunity for career growth and movement within 19 sites.

Pay

$20.31 – $22.14 per hour.