Cook I

Prepares food on hot or cold production line, adhering to the recipe's method of preparation. Prepares food items from recipes for restaurant on a daily basis. Coordinates food preparation needs with supervisor and p.m. staff. Coordinates ordering needs with supervisor and p.m. staff. Performs food preparation tasks such as sandwich, salad making and beverage preparation, following written standardized recipes. Cleans and processes fruits and vegetables according to recipe’s specifications. Labels, dates and stores fruits and vegetables in proper areas. Assembles necessary ingredients to prepare orders. Labels and dates products. Assists cold food production when possible. Prevents cross contamination of food products. Weighs, labels and dates all food items, stores in designated areas. Cleans countertops, windows, walls, shelves, drain screens and floor mats. Cleans cooking utensils, grills, oven hoods, and other equipment used in food preparation; ensure all utensils are properly stored. Empties sanitizer and takes out trash. Greets and serves customers in a friendly courteous manner. Actively solves problems wherever possible. Works harmoniously with co-workers, supervisors and management. Additional duties as assigned by supervisor. Knowledge, Skills and Abilities: Knowledge of food service operations including large quantity food preparation. Knowledge of job content, practices, and procedures. Skills necessary to fully perform all aspects of the job. Skill in operating various institutional/commercial kitchen equipment. Ability to effectively communicate. Physical Requirements: Occasionally lift, transfer or move a maximum of 50 lbs.