Utility Cook

ESSENTIAL FUNCTIONS

1. Prepares and merchandises menu items as directed.

2. Plans, prepares, and cooks adequate amounts of quality food items for meal service according to standardized recipes and planned menus ensuring foods are seasoned and cooked correctly.

3. Portions and serves food items during meal service according to the menu.

4. Monitors service line to ensure foods are available to replenish when needed without interruption in service.

5. Prepares food for special functions as planned and listed on the production sheets.

6. Where applicable, prepares adequate food for the general store daily with creativity.

7. Receives and checks food orders on arrival. Properly stores and assembles all food items and supplies according to procedures (FIFO), including the separate storage of chemicals and cleaning supplies and equipment.

8. Prepares leftover food for proper storage labeled with description of food and date.

9. Cleans food service work area according to posted cleaning schedule or as assigned, always “cleaning as you go” throughout the workday.

10. In cooperation with the Food Service Director, instructs and ensures staff work in a safe and sanitary manner.

11. Assists executive chef with feedback on the strength and weakness of staff members as well as advise on determining promotions.

12. Reports to the Food Service Director incomplete work assignments of staff as well as conflict which may warrant disciplinary action.

13. Secures and locks the kitchen as directed. Understands and complies with the closing procedures of the department.

14. Completes required paperwork including but not limited to the 5 in 1 HACCP LOG, Prep & Pull Sheets, Production Sheets, Leftover Log, Refrigeration/Freezer Temp Logs, and Sanitizer Logs.

15. Performs other related duties and attends meetings as may be deemed necessary by supervisors.