Job Summary: The cook position prepares food according to recipes and food/health safety regulations for customer consumption. Essential Tasks and Responsibilities: • Set up and break down work stations • Maintain a clean and sanitary work station • Cook and prepare food according to production guidelines and recipes • Knowledge of food product, identification, and acceptable level of food quality • Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards • Complete daily temperature logs • Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner • Evaluate food quality and preparedness by tasting • Cut, trim, bone and carve meats and poultry for cooking • Responsible for using correct portions when cutting, preparing, and serving items • Clean and sanitize work areas, equipment and utensils • Must be able to safely operate all kitchen equipment • Daily use of appropriate PPE for the task assigned • Report all injuries immediately to your manager/supervisor • Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical MSDS book and its contents. Additional Job Functions: • Assist in other areas as needed • Adhere to weekly/monthly cleaning schedules as posted by management • Completion of any task requested by a supervisor or member of the ARAMARK management team. Supervisory Responsibilities: No direct supervisory responsibilities.
Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedures • Excellent customer service and a positive attitude • Must be able to work in a team environment • Must be well groomed • Minimum 1½ years experience in the food service industry as a cook • Must be willing to perform a variety of tasks as assigned • Successful completion of the ARAMARK Hourly Serve Safe training within the first 30 days of employment Desired Qualifications: • ServSafe Certified • More than 3 years experience in the food service industry as a cook Work Environment: • Back-of-house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions Equipment Used: • Oven • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel (>10%) Lifting Requirements: MEDIUM: Frequent lifting and / or carrying objects weighing up to 25 pounds. Objects weighing more than 25 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Frequent Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Constant