COOK

Description

FOOD PREPARATION

A. Participate in food production for the department’s multiple food programs.

B. Practice the highest standards of knife skills.

C. Must follow standardized recipes as written to produce consistent results of product.

D. Complete the assigned production schedule within allotted time frame.

E. Able to work with any and all products required to satisfy the production list as directed including: meats, fish, poultry, vegetables, fruits, dairy, nuts and grains.

F. Understand and recognize quality ingredients and prepare them efficiently to minimize waste.

G. Understand and practice standard FIFO procedures.

H. To be able to work with peers in a variety of work spaces and conditions.

I. Demonstrates good decision making in daily use of stocked goods with respect to constantly changing availability.

J. Make recommendations for improvements in all phases of food handling and production.

K. Demonstrate the highest standard of safe food handling as defined by the Food Service Department.

DEPARTMENT MAINTENANCE

A. Adhere to safe food handling procedures in the kitchen, grill, walk-in and waste management areas.

B. Ensure all cooking and food storage areas are maintained in sanitary, orderly condition.

C. Ensure proper storage and labeling.

D. Use forms for recording waste and waste management based on kitchen production.

E. Ensure that unsellable items are reported and properly disposed of.

F. Participate in periodic inventory counts.

G. Maintain department equipment in working order, report any damage of equipment or tools to supervisor in a timely fashion.

H. Proper maintenance and handling of knives and other cutting equipment.

I. Follow the department staffing schedule and guidelines for changes.

J. As a member of the food service team, provide assistance where assigned or needed.

K. Assist in receiving goods for the department when necessary following appropriate guidelines 

L. Individuals are responsible for opening and/or closing procedures as assigned.