Cook-Deli Prep

About the role

The cook position is responsible for preparing and/or directing the preparation of food, adhering to and complying with all food health and safety procedures. The cook is responsible for appropriate use of facility equipment and supplies to minimize loss, waste, and fraud. This position reports to the Lead Cook and is a safety-sensitive role requiring a negative drug test. Twenty percent of employees are chosen at random for drug testing due to company policy.

Responsibilities

• Prepare or direct preparation of food using established production procedures and systems.
• Observe and ensure proper food preparation and guidelines are adhered to as set by food health and safety standards.
• Determine amount and type of food, ingredients, and supplies required using production systems.
• Ensure availability of food, ingredients, and supplies or approved substitutions in adequate time for preparation.
• Monitor stock and place orders when there are shortages.
• Set up, clean, and organize food ingredients, cooking areas, steam table, and necessary cooking and serving equipment.
• Plan food production to coordinate with meal serving hours.
• Correctly prepare all food served following standard recipes and special diet orders.
• Ensure proper food temperature and appearance are preserved according to food service, health, and safety procedures.
• Store, rotate, date, and label food, ingredients, and supplies properly and safely.
• Ensure that the kitchen area, food service area, equipment, and utensils are clean and maintained.
• Maintain daily production records.
• Report necessary equipment repair and maintenance to supervisor.
• Comply with established sanitation standards, personal hygiene, and health standards.

Pay

$16–$16 hourly wage.