Cook - Full-time / Part-time

POSITION SUMMARY

Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company’s GuestPath® Universal Service Standards and applicable Operational Standards.

ESSENTIAL FUNCTIONS:

 Prepares food to specifications before and during unit operations.

 Properly measures and portions all food items. Complies with all portion sizes, quality

standards, department rules, policies and procedures.

 Cooks all food to proper specifications in a timely manner.

 Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots,

pans, warmers, steamers, grills, ovens, etc.

 Ensures proper food temperatures are maintained and food is stored correctly.

 Ensures freshness and quality of all menu items.

 Packages all products to proper specifications

 Performs opening, closing and side work duties as instructed and according proper

guidelines.

 Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.

 Follows and upholds all health codes and sanitation regulations.

 Sets up and operates kitchen equipment

 Uses waste control guidelines and records all waste on spoilage sheet.

 Performs other duties assigned

(Insert unit-specifications below, if applicable)



NON-ESSENTIAL FUNCTIONS:

 Completes end of day inventory and other opening/closing duties in accordance with

company checklists and procedures 

EDUCATION & EXPERIENCE:

? High school education is desired; participation/enrollment in culinary program a plus

? Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice

position preferred

KNOWLEDGE, SKILLS & ABILITIES:

? Ability to read and understand recipes and food abbreviations.

? Pleasant and friendly; ability to adhere to GuestPath’s Universal Service Standards

? Ability to communicate with others

? Ability to work in a fast-paced environment.

? Attentive and detailed oriented.

? Capable of following procedures and taking directions.

? Basic math skills; ability to understand, calculate and follow recipe measurements and

proportions

PHYSICAL REQUIREMENTS:

? Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids.

? Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.

? Ability to handle or operate dangerous kitchen equipment

? Ability to move rapidly and coordinate multiple orders.

? Standing and walking for entire length of shift

? Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting

? Pushing and pulling occasionally, to move equipment, mops and brooms

ENVIRONMENTAL WORKING CONDITIONS:

? Kitchen environment – noise levels may be moderate to high

? Works frequently in a hot and damp environment.

? In contact with sharp knives, slicers, boiling liquids, hot pans, etc.

? Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and

burns, slipping and tripping.

? Frequently immerses hands in water.

*Nothing in this job description restricts the management’s right to assign or reassign duties and responsibilities on this job at any time. Delaware North is an Equal Opportunity Employer  The Americans with Disabilities Act of 1990 (ADA) prohibits discrimination by employers, in compensation and employment opportunities, against qualified individuals with disabilities who, with or without reasonable accommodation, can perform the “essential functions” of a job. A function may be essential for any of several reasons, including: the job exists to perform that function, the employee holding the job was hired for his/her expertise in performing the function or only a limited number of employees are available to perform that function.