Cook

Description

Cook- 19.00 per hour

Job Overview:

The Cook establishes and oversees the kitchen work flow at his/her assigned unit to ensure that meals are prepared in an efficient and effective manner. The Cook may be additionally responsible for receiving supplies, verifying delivery quantity and quality, and ensuring all supplies are stored appropriately in accordance with health and safety regulations.

Essential Duties and Responsibilities of the Cook

• Responsible for planning and executing overall food preparation including defining the required steps for successful food preparation and delegating responsibilities appropriately to kitchen staff.
• Sample, smell and evaluates food to ensure conformance to recipes and standards of taste and appearance.
• Be knowledgeable of quality standards and required portion sizes and ensure food is served in compliance with both.
• Maintain an awareness of the physical location and productivity of all kitchen staff throughout their shift to ensure each employee stays on task with his/her individual responsibility.
• Ensure appropriate supply levels and maintained through effective ordering and inventory monitoring
• Responsible for inventory control including such things as, ordering food and supplies and effectively utilize food surplus to capitalize on investments made and control costs.
• Complete and maintain accurate daily production records as well as inventory files.
• Monitor all elements of the kitchen environment including the storage temperature of all food products; the temperature of water in dish machine and; and cooler and freezer temperature on a daily basis. Maintain environmental records as necessary.
• Responsible for sanitary conditions in all work areas that meet or exceed health department requirements.
• At the end of shift, check the entire facility for cleanliness of physical plant and all equipment. Verify that all security measures are in tack to guard against theft.

Requirements

Education and/or Knowledge, Skills and Abilities Required

• Two to four years Cooking experience in the food service field with one year preferably in a supervisory capacity
• Knowledge of foodstuffs is essential with food production experience necessary
• Must possess basic math skills, ability to calculate production and recipes as required for guest counts
• Must be able to work at a moderate to fast pace