Cook

Summary/Objective

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Reasonableaccommodationsmaybemadetoenableindividualswithdisabilitiestoperformtheessential functions.

• Preparesordirectspreparationoffoodservedusingestablishedproductionproceduresand systems.
• Determinesamountandtypeoffoodandsuppliesrequiredusingproductionsystems.
• Ensuresavailabilityofsuppliesandfoodorapprovedsubstitutionsinadequatetimefor preparation.
• Setssteamtable;servesorensuresproperservingoffoodfortraylineordiningroom.
• Complieswithestablishedsanitationstandards,personalhygieneandhealthstandards. Observes proper food preparation and handling techniques.
• Storesfoodproperlyandsafely,markingthedateanditem.
• Reportsnecessaryequipmentrepairandmaintenancetosupervisor.
• Correctlypreparesallfoodservedfollowingstandardrecipesandspecialdietorders.
• Plansfoodproductiontocoordinatewithmealservinghourssothatexcellence,quality, temperature and appearance of food are preserved.
• Apportionsfoodforserving.
• Maintainsdailyproductionrecords.
• Keepsworkareaneatandcleanatalltimes;cleansandmaintainsequipmentusedinfood preparation.
• Completes food temperature checks before service.

Can follow directions and achieve goals. Demonstrates strong customer service and interpersonal skills. Is able to communicate effectively to a variety of clientele.

Candidates for this position do not need prior experience as relevant training is provided on the job to learn employer-specific functions such as how to operate the register and to learn information about menu items.

This position has no supervisory responsibilities.

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.

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.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.