Cook - East Campus - 140081

About the role

Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards.

Prepare menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes.

Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control.

The Cook will also perform meat fabrication, fish cutting, sauce making. Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

Closes the kitchen properly and follows the closing checklist for kitchen stations.

Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement.

Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.

Responsibilities

• Prepares menu items in advance of serving and to order for cafeteria, tray-line and special functions, according to department standardized recipes.
• Prepares food items to the highest standards with respect to appearance, taste, temperature, and portion control.
• Performs meat fabrication, fish cutting, sauce making.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.

Requirements

• One year experience as a cook in a large restaurant, hotel, or complex healthcare facility.
• Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
• Demonstrated knowledge of food and food products.
• Ability to perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
• Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and/or catering.
• Knowledge of health department codes and ability to adhere to policies regarding sanitation at all times.
• Must possess superb customer service skills.

Qualifications

• Food Handler’s Card/Certification.
• Ability to efficiently scratch cook with meats, fish, vegetables, soups and sauces.
• Experience in all stations, proficient knife skills, ability to take directions and work as part of a team.

Skills

Must be able to work various hours and locations based on business needs.

Must be able to bend, squat, stand, and walk for long periods of time.

Benefits

This position is eligible for full benefits (Heath/Vision/Dental) first day of hire: Meal vouchers and complimentary coffee/tea/drinks.

Vacation/holidays (15 vacation days & 14 paid holidays a year).

Work/Life Balance.

Work shoes provided by department.

Pay

Annual Full Pay Range: $45,143 - $56,105 (will be prorated if the appointment percentage is less than 100%).

Hiring Pay Scale: $25.00- $26.87 / Hour.

Schedule

Variable, 8-Hour Shifts , Sunday-Saturday.