Food Service Cook

Responsibilities

• Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.
• Serv Safe desired.
• Promptly acknowledge guests, trainees, and employees courteously and professionally.
• Respond to, and whenever possible, resolve guests’ questions and complaints promptly.
• Meet or exceed the expectations of food service leadership for the accurate and timely completion of related tasks and assignments.
• Ensure the accurate timely set-up & breakdown of the kitchen area, including a grill, fry station, serving line, and kitchen area.
• Ensure that food products are produced in a consistent manner utilizing a recipe file.
• Ensure the accurate completion of the daily cleaning list.
• Ensure that related Rocket Center policies and procedures are adhered to.
• Ensure that all food preparation is completed for the next shift.
• Record production and waste regularly and consistently.
• Food Preparation:
• Perform all food preparation duties as assigned in an accurate and timely manner and following expected numbers of guests, such as breakfast (for special events and days) and lunch preparations.
• Panning up any required prep for Mars Grill.

Qualifications

• Education: High School diploma or equivalent.
• Culinary degree, college degree, or equivalent experience.
• Required Experience: 1-2 years of experience cooking and food preparation in a restaurant setting.
• Must be an experienced cook with both the fryer and the grill and have good skills in food preparation.
• Must be able to work in a fast-paced environment and be able to interact with guests, trainees, and employees effectively courteously, and professionally.
• Must have a ServSafe Certificate and be knowledgeable of effective sanitation standards and food preparations.
• Must have knife skills and be able to complete a food preparation test.
• Additional on-the-job training will be given.

Physical Requirements

• Walking to access other departments and areas of the Food Service Department.
• Obtaining food from outdoor freezers and coolers.
• Standing for long periods (6-7 hours) or duration of the shift preparing food.
• Pushing, carrying, and lifting food pans, items, food carts, and equipment weighing up to 50 pounds to waist height.
• Bending, kneeling, reaching to store/retrieve supplies.
• Talking and hearing to communicate with supervisors, co-workers, guests, and employees.