| The cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and or cold food items for various meal periods and catered events according to state, federal, health code, and prescribed diet standards. |
Talent Pool:Environmental & Nutritional Services
| Attends all allergy and foodborne illness in-service training -------------------------------------------------- Cleans and sanitizes workstation according to regulatory rules and procedures -------------------------------------------------- Comply with all HACCP procedures and policies -------------------------------------------------- Follows basic recipes and or product directions for preparing, seasoning, cooking, tasting, carving, serving of all food stuffs for consumption in the establishment. -------------------------------------------------- May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets -------------------------------------------------- Prepare food in accordance with current applicable federal, state, and corporate standards -------------------------------------------------- Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use -------------------------------------------------- Provides the highest quality of service to the customer at all times -------------------------------------------------- Read food orders and prepare food according to instructions -------------------------------------------------- |
| EDUCATION: |
| Required: High School Diploma or 3-5 years of cook experience Preferred: Culinary degree |
| EXPERIENCE: |
| Required: Knowledge of basic operation of equipment Preferred: 1-2 years of related work experience |
| LICENSURE/CERTIFICATION/REGISTRY/LISTING: |
| REQUIRED PREFERRED Serve-safe certificate, culinary degree or certificate |
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