COOK

Overview

Position Title:

Cook –
PART-TIME 11:00am-7:00pm (Including Every Other Weekend)

Status: Non-Exempt

Department: Dining Services

Supervisor

Title:

Executive Chef

• Preparation of high-quality food items according to standardized recipes or instructions in an efficient manner to meet production, delivery and service schedule.
• Read, understand and follow standardized recipes and production sheets. Use Production Worksheets to forecast amounts, use recipes for consistency and take and record food temperatures for all food served. Document amounts prepared and leftovers to support the Chef with management and ordering of foods.
• Check deliveries of the various food and supplies received from vendors. Notify the Executive Chef or Sous Chef of food/supplies needed. Secure and properly rotate stock.
• Serve meals or prepare for delivery times, using correct portioning, meeting outlined standards and ensuring that all food is at the correct temperature and is attractive and tasty. Taste all food items prepared.
• Comply with all standards and policies, reporting all discrepancies to the Sous Chef or Chef regarding the kitchen operation by reporting to the Sous Chef or Executive Chef at the end of each shift.
• Properly cover, date, and store all food items in proper containers and storage areas. Check refrigerator for food items over 72 hours old daily and discard them.
• Attend in-service and/or safety meetings as required.
• Obtain food supplies from the storeroom or refrigerators. Support organization of storage areas.
• Use established ticket collection procedures during dining services and keep records from area worked during service.
• Contribute creative input towards daily specials and special events.
• Maintain a sanitary work area. Maintain food processing equipment, refrigerators and freezers in clean and sanitary condition.
• Use all kitchen equipment in a safe and knowledgeable manner. Orient, support and help train others as necessary.
• Perform position and daily cleaning tasks as scheduled.
• Perform other related duties as assigned or requested, including but not limited to special banquets and functions.

• Performs other functions and duties as assigned.

• High School or GED equivalent preferred; or 6 months to 1-year related experience or training; or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one-on-one and in small groups; present to customers, clients and employees.
• Ability to add and subtract two-digit numbers and multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume and distance.
• Food Handler's Permit as required by applicable state.

• Must obtain all local, state, and federal food safety certifications; including Serv Safe certification within one year of hire. All certifications must be current while employed. Copies of certification(s) must be provided to the Department and Human Resources.

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

• Ability to read and write in English.

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.