Responsible for fabricating, cooking, and serving all secondary food items in the production service department; these include but are not limited to fried, sautéed, grilled, broiled, roasted, soup, sauce, vegetables, cereals, grains, beans, etc. Other duties include: providing assistance to the Lead Cook as necessary. Responsible for maintaining a sanitary kitchen and work station.
Essential Duties and Responsibilities (other duties may be assigned) :
§ Cooks nutritious, attractive, appetizing, and hot meals for the residents, customers, and employees according to the cook production work sheets.
§ Performs work in such a manner as to provide proper culinary techniques and methods, progressive cooking, proper product assemblage, and the highest level of quality.
§ Ensures proper food cooking, usage, and storage to minimize wast e; held directly responsible for food cost control.
§ Participates in the advance cooking of menu items for Breakfast, Lunch, and Dinner as time permits.
§ Follows the approved standardized recipes and adheres to established standards.
§ Makes certain that all items are well cooked, well supplied, and garnished on the serving line throughout the serving period.
§ Ensures the highest levels of sanitation throughout the day, as well as at the end of a shift.
§ Utilize the production worksheet, 4-Hour Log book, and leftover inventory.
§ Reports any malfunctioning equipment to manager on duty.
Requirements : (other duties may be assigned)
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High School Diploma or equivalent.
Minimum of Three years experience as a cook in an institutional kitchen.
Knowledge, Skills and Abilities:
· Ability to cook a variety of foods in large quantities; make simple estimates relative to required food quantities, and knowledge of various types of dishes.
· Follows standardized recipes, menus, and production worksheets.
§ Maintains acceptable customer service at all times.
· Time Management
· Stand For long periods of time
· Properly rotate and store food products
· Fill unattended positions when asked by Management
Certificates and Licenses:
Must have upon first day of employment a food handler’s certification card with the local regulatory agency.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Stands and walks short distances most of entire working day. Stoops and reaches for, lifts and carries items necessary for position weighing up to 50 pounds. Subject to wet floors, extreme change in temperatures. Must be able to read and follow written instructions.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to sit; use hands to finger, handle, or feel and talk or hear. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.