cook

Minimum acceptable qualifications for this position shall include experience as a cook/baker in a large institutional kitchen. The Cook shall also meet the minimum qualifications listed below.

• Minimum of two years’ cooking experience in the food service industry.
• Required skills include safe operation and maintenance for all kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
• Knowledge if the characteristics of various foods prepared. e.g., color, consistency, volume, and cooking time. Cooking methods involve all types such as baking, grilling, frying, steaming, boiling, etc.
• Requires skills to plan, coordinate and time sequence steps needed to prepare food on time to minimize overcooking or waste.
• Ability to follow oral and written instructions such as worksheets, menus, and schedules.
• Communicate and interact among Contractor management and personnel.
• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require considerable walking and standing for prolonged periods of time.
• Shall possess basic mathematical skills.

Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc

#IND

Minimum acceptable qualifications for this position shall include experience as a cook/baker in a large institutional kitchen. The Cook shall also meet the minimum qualifications listed below.

• Minimum of two years’ cooking experience in the food service industry.
• Required skills include safe operation and maintenance for all kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
• Knowledge if the characteristics of various foods prepared. e.g., color, consistency, volume, and cooking time. Cooking methods involve all types such as baking, grilling, frying, steaming, boiling, etc.
• Requires skills to plan, coordinate and time sequence steps needed to prepare food on time to minimize overcooking or waste.
• Ability to follow oral and written instructions such as worksheets, menus, and schedules.
• Communicate and interact among Contractor management and personnel.
• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require considerable walking and standing for prolonged periods of time.
• Shall possess basic mathematical skills.

Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc

#IND