DTVB -Cook

About the role

The Cook prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, ensuring not to over-prepare based on estimated needs.
• Date all food containers and rotate as per standard operating procedures, maintaining proper temperatures for perishables.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping the buffet stocked.
• Return unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct food cost problems, controlling food waste, loss, and usage per standard operating procedures.
• Assist in prep work for vegetables and condiments required for the next shift.
• Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

Requirements

• High school diploma required.
• One year of experience in a related field.

Skills

• Ability to operate, maintain, and properly clean kitchen equipment including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.