Cook

We have an immediate opening for a Cook.

Must be able to work various shifts per week.

GENERAL PURPOSE

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

ESSENTIAL DUTIES/RESPONSIBILITIES:

*Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

*Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.

*Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.

*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.

*Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.

*Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

OTHER DUTIES/RESPONSIBILITIES:

*Assist in prep work of vegetables and condiments as required for the next shift.

*No travel required.

Hours: 40 hours over a five day period; scheduled days and times may vary based on need.

JOB QUALIFICATIONS

Knowledge/Skills:

*Minimal hearing necessary to hear equipment, timers, etc.

*Moderate vision required to check quality and portions of food.

*Moderate comprehension and literacy required to read recipe cards and procedures.

Abilities:

*Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.

*Bending/kneeling: Regular bending to lift items and supplies. No kneeling.

*Mobility: Regularly moves all around kitchen.

*Continuous standing: To complete a task, may be stationary for short periods of time.

*No climbing required.

*No driving required.

Education/Formal Training: High school education or equivalent experience.

Experience: Minimum one year food service or related work.

Material/Equipment Used: Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.

Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment: Inside 100% of 8 hour shift.

- Employees are held accountable for all duties of job –