Cook I

Summary

Under the supervision of the Director of Dining Services or Executive Chef, a Line Cook prepares and cooks meals, and/or specialty items for residents and employees of Front Porch residential facilities.

Schedule

• Full Time: Thursday - Monday, 10:30 a.m. to 7:00 p.m. (Tuesday and Wednesday Off)

Pay

• $20.00 - $22.00 per hour

Responsibilities

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Follows highest standards of cleanliness.
• Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.
• Follows department safety standards, practices correct body mechanic techniques and participates in campus-wide safety programs.
• Performs all duties in a safe and efficient manner.
• Wears safety equipment as required for the job.
• Reports any safety hazards and/or accidents to supervisor.
• Attends all mandatory in-service meetings.
• Complies with all department and facilities policies and procedures.
• Understands facility's fire and disaster plans; follows established procedures during drills and actual emergencies.

Qualifications

• Food Handlers' certification from local health department (Essential)
• High School diploma or GED (Essential)
• 1+ year(s) of line cook, prep cook or related experience (Essential)