Food Production Tech III (Cook) - Food and Nutrition (Days)

Responsibilities

• Prepare ingredients for cooking, including portioning, chopping and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality and presentation standards and food production checklist.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves and fryers.
• Tests food to determine if they have been cooked sufficiently.
• Maintain food quality while preparing food.
• Aids in ensuring leftover food is labeled and stored properly.
• Ensures sanitation and cleanliness are maintained.

Requirements

• Two years of related experience.
• Working knowledge of specialized practices, equipment, and procedures.
• Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking and blanching.
• Proficient use of slicer, grill, fryers, oven, steamers.
• Proficient demonstrated knife skills.
• Quality results from duties performed.
• Good personal hygiene.
• Completed ServSafe Food Handler Training course within 6 months of hire.
• Completed ServSafe Allergens training within 6 months of hire.