COOK
Essential Duties and Responsibilities
- Preparing or directing preparation of food served using established production procedures and systems
- Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room
- Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
- Storing food properly and safely by marking dates and items
- Reporting necessary equipment repair and maintenance
- Correctly preparing all food served following standard recipes and special diet orders/requests; portioning food for serving
- Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved
- Maintaining daily production records
- Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
- Completing food temperature checks before service
- Performing other work-related duties as assigned
Job Type: Seasonal FT/PT
Restaurant type
