Cook

Essential Job Functions & Tasks

• Receive and examine foodstuffs and supplies for quality and quantity.
  • Place foodstuffs and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.
    • Utilize proper storage containers.
    • Properly label and date storage containers.
    • Record food and supply shortages.
• Prepare meals according to daily meal census.
  • Read and adjust recipes as needed.
  • Utilize food preparation tools, equipment and appliances.
  • Weigh, measure, mix, bake and cook ingredients.
  • Apply personal knowledge and experience in food preparation.
  • Minimize waste.
• Practice strict personal hygiene.
  • Monitor and document time and temperature of food and appliances daily.
  • Thaw food properly, including pulling food from freezer prior to needing it.
  • Keep raw products and ready to eat foods separate.
  • Avoid cross-contamination.
  • Cook to required minimal internal temperatures.
  • Hold hot foods at 140°F or above and cold food at 41°F or below.
  • Cool cooked foods properly.
  • Reheat to internal temperature of 165°F for 15 seconds.
• Maintain high quality food standards.
  • Meet daily mealtime schedule.
  • Practice proper portion control.
  • P plate meal attractively.
  • Attractively garnish plates.
• Clean and sanitize work areas.
  • Maintain an organized clean work area.
  • Assist with general cleaning to maintain a safe, clean kitchen.
  • Dispose of trash in proper areas.
  • Recycle cans, plastic, and cardboard in proper areas.
• Notify Chef Supervisor of equipment failure and malfunction.
  • Demonstrate a strong respect for facility and supplies.
• Coordinate with Chef Supervisor to complete work schedule for Wait Staff.
  • Oversee Wait Staff, including training, giving direction, and documenting.
  • Demonstrate knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code.
  • Order, as needed, supplies including food, bread, paper products, and chemicals.
  • Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or tenants.

Qualifications

• Must understand and communicate food service vocabulary.
• Must be punctual, with a good attendance record.
• Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.
• Must be able to prioritize and organize work effectively and efficiently, staying on task.
• Must be flexible and adaptable to changing situations.
• Must be compassionate and work with tact and ethical awareness.
• Must work as a team member with other personnel, Chef Supervisor and Manager.
• Must demonstrate good interpersonal skills.