Benefits:

Dental insurance

Employee discounts

Free uniforms

Health insurance

Paid time off

Vision insurance

Summary/Objective The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Prepares or directs the preparation of food served using established production procedures and systems.

Determines the amount and type of food and supplies required using production systems.

Ensures availability of supplies and food or approved substitutions in adequate time for preparation.

Sets steam table; serves or ensures proper serving of food for tray line or dining room.

Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.

Stores food properly and safely, marking the date and item.

Reports necessary equipment repair and maintenance to supervisor.

Correctly prepares all food served following standard recipes and special diet orders.

Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.

Apportions food for serving.

Maintains daily production records.

Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.

Completes food temperature checks before service.

Required Knowledge, Skills, and Abilities

Can follow directions and achieve goals.

Demonstrates strong customer service and interpersonal skills.

Is able to communicate effectively to a variety of clientele.

Education and Experience Candidates for this position do not need prior experience as relevant training is provided on the job to learn employer-specific functions such as how to operate the register and to learn information about menu items.

Supervisory Responsibility This position has no supervisory responsibilities.

Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.

Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.