Under direct supervision from a higher level cook or supervisor who is responsible for the coordination of necessary work, to perform tasks necessary for the preparation and production of food.
Duties & Responsibilities:
- Prepare and/or cook simple menu item foods such as vegetables, cereals, frozen entrees, eggs, salads, dressings, sauces and soups, according to standardized recipes and timing criteria.
- Pan prepare products for the oven.
- Assist in the preparation of casseroles, sandwiches and cold plates.
- Assemble ingredients, serve and dish up foods, and/or slice meat, adhering to standardized portions, as required.
- Work on fryers, grills and steamers.
- Clean kitchen and wash/clean kitchen utensils and equipment.
- Bring supplies from storage areas, as directed.
- Work closely with culinary team members and related food service workers.
- Learn to operate all kitchen equipment using food safety and sanitation techniques.
- Assist with special cleaning projects, as assigned.
- Maintain records of food consumed, returned or discarded, as required.
- Dispose of leftover food items according to instructions provided by supervisor
- Perform related duties, as assigned
Minimum Qualifications:
- High school graduation or equivalent
- At least one year of experience in some phase of quantity cooking or food preparation, preferred
- Some knowledge of materials/methods used in the preparation of food on a large scale
- Willingness to take and follow directions
- Ability to work cooperatively with other kitchen employees
- Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work
- Must be able to wear and use appropriate personal protective equipment, as necessary
