Cook I (Sushi Station - Franklin DC)

About the role

This position prepares and cooks food items in large quantities, ensuring quality, quantity, appearance, temperature, and taste. It involves leading a small team, training kitchen staff, and assisting more experienced cooks.

Responsibilities

• Prepares food items according to recipe and standard operating procedure
• Accounts for timely opening, prep sheets, inventory levels, preparation of ingredients to par levels, consistent preparation of finished product to recipe standards, and overall sanitation of a food station
• Sets up staff for maximum efficiency
• Interacts with customers regarding any questions, comments, or complaints
• Cleans food preparation areas using standard procedures to maintain safety and sanitation standards
• Maintains quality, quantity, and timeliness of food served to maintain quality control and consistency of product served
• Maintains the flow of business by checking the number of customers in line and adjusting food preparation procedures or requesting additional help as necessary
• Assists employees of higher grades in preparation of more complex dishes
• Evaluates food for quality, quantity, appearance, temperature, and taste
• Stores food in sanitary storage areas and at proper temperature to prevent spoilage
• Communicates with Cook III and supervisors to report food and menu problems
• Reads and uses computer generated standard menus and recipes to prepare meals

Requirements

• At least one (1) year of full-time or equivalent part-time experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution
• A diploma or certificate from a recognized trade, technical or vocational school at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for the required experience
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe)
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking
• Ability to train staff on the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
• Knowledge of the proper quality, appearance and condition of foods
• Ability to read and interpret recipes and weights and measures tables
• Ability to assist others to interpret recipes
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished

Qualifications

• Minimum qualifications include a diploma or certificate from a recognized trade, technical or vocational school at high school level or higher, with a major in culinary arts, food services or food trades
• Must be certified as a food handler within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe)

Skills

• Knowledge of standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities
• Knowledge of safety practices and procedures followed in food handling, storage, preparation and cooking
• Ability to train staff on the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
• Knowledge of the proper quality, appearance and condition of foods
• Ability to read and interpret recipes and weights and measures tables
• Ability to assist others to interpret recipes
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished

Benefits

N/A

Pay

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Schedule

1:30pm-9:30pm schedule, rotating weekends