Cook

Description

WORK TO BE PERFORMED includes preparing or directing the preparation of food using established production procedures and systems, determining the amount and type of food and supplies required, ensuring availability of supplies in time for preparation, setting the steam table, serving or ensuring proper serving of food for tray line or dining, observing sanitation standards and proper food handling techniques, storing food safely with dates, reporting equipment repair and maintenance, planning production to coordinate with meal serving hours, apportioning food, maintaining a clean work area (including dishwashing), cleaning and maintaining equipment, completing food temperature checks, and completing in-service training and other assigned duties.

General Responsibilities include supporting the mission and values, implementing safety procedures, protecting confidentiality, maintaining quality assurance and regulatory compliance, fostering teamwork, and maintaining professional communications and public relations.

Additional Duties include performing other duties as required.

• KNOWLEDGE,
  
  SKILLS AND ABILITIES
  
  
• Strong working knowledge of restaurant operations, food safety and sanitation, quality customer service, and safe work habits and procedures (e.g., knife handling, lifting, carrying trays)
• Company rules and procedures in compliance with state and federal laws

• Moderate reading and writing skills
• Proficient interpersonal relations and communication skills
• Physical ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull up to 50 lbs
• Manual dexterity
• Adequate auditory and visual skills
• Ability to follow written and oral instructions and procedures
• Knowledge of safe work practices and company policies related to job safety

• Takes Initiative
• Adaptability
• Strong Teamwork
• Ability to work at a fast pace
• Makes Sound Decisions
• Customer Focus
• Strategic Thinking
• Optimizes Work Processes

• High School Diploma or GED and 2-3 years related work experience or equivalent
• Prior experience in related food service positions
• Valid Serv Safe® or other approved Food Handler Certification
• High level of integrity and honesty

When warranted, may be required to work beyond normal hours to meet customer needs or restaurant requirements. The cook must maintain skills to safely operate equipment such as oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef s knives.

• Ability to perform multiple tasks
• Frequent standing, reaching, stooping, and movement; ability to work in a fast-paced environment

• Entry level

• Part-time

• Management and Manufacturing

• Restaurants

Note:

This description reflects the job posting and does not include external site notices or referrals.