COOK

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, saut ing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Requirements

• Demonstrated knowledge of and skill in ability to safely and effectively operate standard food service equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

• Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation
• Current SERVSAFE certification or has successfully completed a sanitation course within the past year
• Associate s degree in hotel or institutional food preparation preferred
• Current food handler s card and other certification as required by federal/state/local law
• Familiar with point-of-sale computers and software
• Comfortable using a computer, navigating Windows, Microsoft Office, and Outlook Email
• High school diploma or GED

Benefits

• Salary Discuss during interview
• Accommodation and Transportation provided

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Demonstrated knowledge of and skill in ability to safely and effectively operate standard food service equipment Adaptability Decision-making Customer service Oral communication Planning, problem solving, and teamwork Developing budgets Self-motivated High energy Level Multi-tasking Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation Current SERVSAFE certification or has successfully completed a sanitation course within the past year Associate s degree in hotel or institutional food preparation preferred Current food handler s card and other certification as required by federal/state/local law Familiar with point-of-sale computers and software Comfortable using a computer, navigating Windows, Microsoft Office, and Outlook Email High school diploma or GED