Cook

About the role

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Responsibilities

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines.
• Restocks, cleans and straightens as necessary.
• Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe, checking coolers for leftovers and planning for use.
• Follows menu cycle, proper portions and standardized recipes preparing food items in batch production.
• Utilizes leftovers, using the first in, first out method.
• Properly stores, labels and dates leftovers and products to cool.
• Follows Health Department rules for cooling.
• Efficiently serves customers, remains focused on the customer and service throughout the encounter.
• Adds to customer satisfaction by addressing customer complaints in a polite professional manner.
• Sets up and maintains equipment to ensure proper operation.
• Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
• May be asked to work duties of dietetic assistant and/or work lead.

Requirements

• Current Food Handlers card OR obtained within 30 days of hire through one of the following, as required by County DHHR:
• StateFoodSafety.com
• Servsafe National Restaurant Association
• Local County Health Department

Qualifications

• High school diploma or equivalent.
• One (1) year experience as a cook.

Skills

• Ability to follow oral and written instructions and to read and follow standardized recipes.
• Basic math skills including addition and subtraction.
• Working knowledge of table of measure.
• Basic computer skills.
• Concentrated mental activity is required to organize the work.
• Responds to changes in work volume throughout the shift.
• Able to adapt to sudden and frequent changes in work schedule.

Benefits

N/A

Pay

N/A

Schedule

Scheduled Weekly Hours: 40
Shift Varied (United States of America)