Cook

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Cook Position:

Requirements:

High School Diplo ma or equivalent 2 years of experience

Responsibilities:

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. Portion, arrange, garnish food, and serve food to waiters or patrons. Ensure freshness of food and ingredients by checking for quality Season and cook food according to recipes or personal judgment and experience. Coordinate and supervise work of kitchen staff. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Turn or stir foods to ensure even cooking. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Substitute for or assist other cooks during emergencies or rush periods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Bake breads, rolls, cakes, and pastries. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Keep records and accounts. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Plan and price menu items. EOE