Cook

JOB PURPOSE

Assists with all aspects of food preparation as part of the culinary team. Assists with gathering food items, reading recipes, and constructing food items. Ensures quality controls and recipe standardization are in compliance with approved standards. Monitors and enforces food sanitization and safety standards. Based on business need and as directed by the leader, may work in front or back of house operations.

MINIMUM EDUCATION REQUIRED

High school diploma or equivalent

MINIMUM EXPERIENCE REQUIRED

One (1) year of experience working in food handling at a retail, food service, bakery, warehouse or grocery establishment or the successful completion of a qualified culinary program.

MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW AND/OR INSTITUTION

ServSafe certified or obtains certification within twelve (12) months of hire

ADDITIONAL QUALIFICATIONS

(Preferred qualifications) An undergraduate or advanced degree from an accredited institution of higher education in a related field Culinary degree or certificate from a culinary arts program Previous experience working in a food service establishment, restaurant, or large-scale production kitchen

KEY RESPONSIBILITIES

1. Cleans and preps fresh produce 2. Preps and properly cooks raw ingredients for use following proper food handling and safety guidelines 3. Gathers, weighs, measures, and assembles all ingredients for recipes 4. Reads and follows recipes 5. Ensures food quality through tasting 6. Constructs food items per guidelines 7. Sets up workstations with all needed ingredients and cooking equipment 8. Determines amount and type of food and supplies required for food preparation 9. Completes food temperature checks before service and as needed per established guidelines 10. Maintains daily production records 11. Maintains and operates equipment according to approved safety standards 12. Stores food properly and safely, following established guidelines marking the date and item, etc.

KNOWLEDGE, SKILLS, ABILITIES

• Must maintain a high degree of personal hygiene, appearance, and cleanliness
• Supports food safety and quality control training
• Able to be courteous and dependable
• Able to work with diverse population
• Able to work non-traditional shifts (evenings, nights, and/or weekends)
• Able to handle multiple tasks or projects at one time meeting assigned deadlines
• Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management, and presentation skills
• Intermediate knife skills
• Basic skills with computer applications and programs associated with the position (i.e., Microsoft Office suite)
• Strong attention to detail and follow up skills
• Strong customer service skills and phone and e-mail etiquette 13.

At the direction of leadership, acts as a lead in the absence of the lead role