Cook/123-17

Prepares and produces high quality food within specified timeframe in at least three designated food outlets.  Ensures food is prepared and garnished in accordance with recipe and menu standards, and departmental specifications.  Follows basic cooking procedures which includes, but is not limited to prep work, pantry, sauté, broiler, pan and deep fry cooking, poaching, steaming, braising, roasting and pastry. Follows all sanitary and proper food handling procedures. Reviews production sheets to determine requirements and quantity for daily food preparation; controls food production to include:  proper cooking methods, cooking time and temperature and ensuring sanitation, handling, labeling and storage of prepared food and leftovers. Ensures each order sent out is high quality, uniform and consistent. Must be at least 18 years of age. High school diploma/GED required, or demonstrate the ability to perform the math, reading and comprehension requirements of the position. Must have at least four (4) years cooking experience in a culinary environment; specialized training, related college coursework, or certificate preferred. Ability to operate kitchen equipment and cash register. Must be willing and able to work non-traditional schedules, including nights, weekends, and holidays.
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