Cook I

Cook I

The Cook I will prepare and cook food for breakfast, lunch, dinner, brunch, supper, box meals, and other feeding requirements according to established recipes, menus, and production schedules.

Requirements:

• Previous commercial, institutional, cafeteria, military, or high-volume cooking experience preferred
• Knowledge of basic food preparation and cooking techniques
• Ability to follow standardized recipes and production schedules
• Knowledge of food temperatures, sanitation, and storage procedures
• Ability to use commercial kitchen equipment safely
• Ability to lift and move food containers, supplies, and cooking equipment
• Food-handler certification may be required
• Must be available for early mornings, evenings, weekends, and holidays
• Ability to obtain required installation access

Duties:

• Prepare meats, vegetables, starches, soups, sauces, breakfast foods, and other menu items
• Follow approved recipes, menus, and portion requirements
• Measure, cut, mix, season, cook, and prepare food products
• Prepare food in quantities needed for expected meal headcounts
• Monitor cooking, holding, cooling, and reheating temperatures
• Maintain production and temperature records
• Prepare box meals and remote-feeding items
• Label, date, store, and rotate food products
• Clean and sanitize preparation areas and equipment
• Report equipment problems, shortages, and food-safety concerns
• Minimize food waste and prevent overproduction