Cook

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

1.         Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.  (60%)

 2.         Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.  (15%)

 3.         Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.  (5%)

 4.         Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of stock items or possible shortages.  Assist in keeping buffet stocked.  (10%)

 5.         Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.  (5%)

 6.         Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.  (3%)

Other duties as assigned.

 Knowledge and Skills:

 Education:   High school education or equivalent experience

 Experience: Minimum one year food service or related work

 Skills and Abilities:            Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill