Cook

About the role

The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and cold food items for breakfast, lunch, dinner, and special catered events. They will prep and cook to order foods that may require short preparation time, prepare food and serve customers at an a la carte, and operate a grill station. They will also provide the highest quality of service to customers at all times.

Responsibilities

• Prepares and cooks to order foods that may require short preparation time
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
• Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions
• Provides the highest quality of service to customers at all times
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment
• Cleans and sanitizes work stations and equipment and must follow all Regulatory rules and procedures
• Attends all allergy and foodborne illness in-service training
• Complies with all HACCP policies and procedures
• Reports all accidents and injuries in a timely manner
• Complies with all safety and risk management policies and procedures
• Participates in regular safety meetings, safety training and hazard assessments
• Attends training programs (classroom and virtual) as designated
• Moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets

Requirements

• Education: Associate’s degree (AA) or two-year equivalent preferred, but not required
• Experience: Willingness to be open to learning and growing, maturity of judgment and behavior, maintains high standards for work areas and appearance, maintains a positive attitude, ability to work a flexible schedule helpful
• Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential, ability to maintain a positive attitude, ability to communicate with co-workers and other departments with professionalism and respect, maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives, ability to use a computer, good working knowledge of food preparation, requires familiarity of kitchen equipment, must be able to read and follow a recipe unsupervised
• Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses, significant walking or other means of mobility, ability to work in a standing position for long periods of time (up to 8 hours), ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds
• Financial Responsibility: Assists the Executive Chef and Sous Chef with recording financial transactions within established guidelines and safeguards
• Special Knowledge: Knowledge of kitchen tools for use in the preparation of food

Qualifications

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses
• Significant walking or other means of mobility
• Ability to work in a standing position for long periods of time (up to 8 hours)
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds