Cook

General Description:

Prepare, season, and cook soups, meats, vegetables, desserts, or other foods for the restaurant and catered events.

Primary duties and responsibilities:

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling and labeling practices.
• Estimate expected food consumption; then procure food from storage.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepare relishes and hors d’oeuvres.
• Carve and trim meats such as beef, veal, ham, port, and lamb for hot or cold service, or for sandwiches.
• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, cakes, and pastries.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Portion, arrange, and garnish food, and deliver to the servers.
• Substitute for or assist other cooks during emergencies or rush periods.
• Maintain kitchen and deli work areas, coolers, freezers, equipment, and utensils in clean and orderly condition.
• Assist catering servers during catering events.
• Monitor proper employee meal procedures.
• Assist in maintaining dish area during down times.

Perform all other duties as assigned.

Work experience requirements:

Basic kitchen and cooking knowledge needed. Some previous work-related skills, or experience helpful.

Education Requirements:

Requires a High school diploma or GED certificate.

Some vocational training, job-related work, or associate’s degree preferred.

Other:  

May involve some heavy lifting up to 50lbs.

Involves standing 80-90% of the time.

Must satisfactorily complete Food Safety training within 30 days of employment.