Cook

Position Purpose

Affords assistance to the General Manager, Purchasing Coordinator in overseeing the hot food preparation and cooking function of the department, including supervising the preparation and other production colleagues.

What You Will Do

• Assists the Manager, Purchasing Coordinator in the operation of the hot food service function, including scheduling and monitoring of workflow and supervision of cooking personnel.
• Prepares and cooks hot food items using from scratch cooking methods and recipes, mixes and/or other convenience items, and ready to cook products.
• Utilizes approved recipes and instructions to prepare and cook regular (house) and a variety of modified diet items.
• Affirms that team is producing top quality, properly prepared and cooked, eye-appealing products at all times.
• Maintains productivity in order to meet department hot food needs as required by meal period schedules.
• Cleans and sanitizes all cooking areas and equipment as instructed and as needed to meet department sanitation requirements.
• Uses safe food handling procedures at all times to ensure food wholesomeness including maintaining safe temperatures and maintaining proper food storage to ensure that cross contamination is prevented.
• Maintains proper organization of all food prep, cooking, and refrigerated storage areas to ensure optimal effectiveness of work processes.
• Supervises the food production function and food production colleagues in the absence of the General Manager and Purchasing Coordinator.
• Responsible for any other function deemed necessary by the General Manager and/or Purchasing Coordinator in the scope of food production.

Working Conditions

• Requires prolonged standing, walking, or other constant physical movements and frequent lifting of items weighing up to 50 lbs.
• Requires caution due to working around and with hot ovens, grills, steamers, broilers, sharp equipment and going in and out of walk-in refrigerators and freezers frequently.

Minimum Qualifications

• Requires the knowledge normally associated with obtaining a high school diploma or GED.
• Requires three to five (3-5) years of progressively more responsible cooking related experience and at least one year of basic or occupationally specific training in cooking techniques.
• Some supervisory experience preferred.
• Ability to work from written recipes, and instructions and schedules.
• Requires simple math ability in order to convert recipes.
• Completion of a Certified Food Service Sanitation Course required.

Position Highlights and Benefits

• Per Diem - Rotating Shift (Weekends, Holidays, PTO Coverage)