Cook

Job Summary

Must be a multi-talented individual with a strong desire to assist the overall food-service operations. Prepare, season, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

Principle Duties and Responsibilities.

• Prepare and cook food as the menu indicates; utilizing boiling, fryers, broiling, steaming or roasting of meat, poultry, seafood, fish, vegetables, salads, soups and gravies.
• Prepare food; including washing, peeling and chopping.
• Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment.
• Operate grinders, tenderizers, ranges, fryers, broilers, and toasters.
• Disassemble, clean, and reassemble kitchen equipment.
• Ensure all equipment used is well maintained, in good working order and to log any defects and report the kitchen manager.
• Ensure that a good standard of hygiene of cleanliness is maintained throughout the kitchen, to meet the standards of MN Department of Health.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving area to ensure safe and sanitary food-handling practices.
• Carry out good food management, temperature control and HACCP documentation according to current Food Hygiene regulations!
• Monitor product use throughout the serving period to prevent overproduction or early depletion.

Knowledge, Skill, & Abilities

• 1-3 years of experience cooking in a professional kitchen.
• Knowledge of standards of food preparations and serving, storage of food and kitchen procedures.
• Good knife skills.
• Professional communication skills required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work in a fast, efficiently and stay focused under pressure.
• Ability to work weekends, holidays, mornings, and nights.
• Ability to perform light physical tasks, exerting up to 25lbs of force on occasion.