Cook I

Summary

Essential Functions

• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meats. 
• Strictly following meal schedules.
• Cooking high volume meals. 
• Cooking and handling food according to food health and safety standards.
• Sanitizing and cleaning work stations and utensils.
• Assist other cooks in preparing food or helping other team members when needed.

• Pull food from industrial freezers as scheduled.
• Properly store, rotated, label, and date all food products. 
• Check work environment for safety hazards and report them to a supervisor. 
• Properly portion and serve food.
• Draw and record temperatures of food, walk-in fridges, and walk-in freezers to ensure food maintained in a safe range.
• On time completion of assigned training and policies.
• Performs other duties as assigned.
• Deep cleaning projects.

Qualifications

• Minimum of 1-year cooking experience in a professional kitchen

• Ability to pass a food safety exam to obtain a food handlers card
• Physically able to stand and move during the length of shift; able to bend and kneel through shift; able to lift up to 25-50 pounds
• Able to multitask, prioritize, and manage time efficiently to meet deadlines
• Ability to work as part of a team
• Possess Intermediate or better knife skills
• Understanding and being able to demonstrate the basics of food handling safety practices
• Ability to exercise intermediate cooking skills and techniques
• Participate in an annual Tuberculosis screening and/or other screenings when necessary.
• Food Service or Culinary Training - Preferred 
• High volume cooking experience - Preferred