Cook

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• Prepares or directs preparation of food served using established production procedures and systems.
• Determines amount and type of food and supplies required using production procedures.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Sets steam table and serves or ensures proper serving of food for tray line or dining.
• Complies with established sanitation standards, personal hygiene, and health. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking date and managing inventory.
• Reports necessary equipment repair and maintenance to management.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is maintained.
• Maintains daily production and keeps work area neat and clean at all times (including dishwashing).
• Cleans and maintains equipment used in food preparation.
• Completes food temperature checks before serving.
• Completes requirements for in‑service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.

• High School Diploma or GED and 2-3 years related work experience or any equivalent combination of education, training and experience that demonstrates ability to perform duties of the position.
• Prior experience in related food service positions.
• Valid Serv Safe® or other approved Food Handler Certification.
• High level of integrity and honesty.

• Restaurant operations.
• Food Safety and Sanitation.
• Quality Customer Service.
• Safe work habits and procedures (knife handling, lifting, carrying trays/bus tubs).
• Company rules and procedures, in compliance with and including state and federal laws.
• Moderate reading and writing skills.
• Proficient interpersonal relations and communicative skills.
• Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or less.
• Manual dexterity.