Cook

This is service work cooking in a commercial food service setting, performing cooking tasks, including preparation of main dishes using standardized recipes and the preparation of difficult specialty dishes. Work is performed under general supervision with responsibility for planning and carrying out work details. Work may be completed solo or as part of a small team.

EXAMPLES OF WORK:

Prepares complete Latin-American inspired meals for a moderately sized group of people.

Prepares vegetables, meats, soups, sauces, gravies, dressings, and salads for meals.

Cuts meat in preparation for cooking and carves meat for serving.

Complies with standards regarding service of meals, bacterial protection, holding and storage of meals, and transporting of meals.

Planning and execution of all work details in a food service setting.

Prioritizes daily tasks and plans food preparation according to order of cooking times (longest to shortest) and first in first out use of fresh foods.

Implements proper cooking methods to ensure food is cooked to appropriate safe temperatures and follows proper cooling practices

Converts recipes to proper servings needed

Inspects incoming foods and non-food items for proper temperature, amount ordered and damaged or expired goods.

Performs related work as required.

Behaves in a manner consistent with Client’s values whenever they are on the premises.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

Prior experience in cooking on a large-scale basis.

Working knowledge of materials and methods used in preparation of meats and other foods on a large scale.

Working knowledge of the definitions of terms used in food preparation, recipe conversion, and guidelines for calories, weight conversion, equipment use, and ingredients measure and conversion.

Knowledge of Michigan Modified Food Code and USDA Dietary guidelines for Americans.

Ability to follow a standardized recipe system.

Skill and considerable knowledge on the use, sanitation and care of utensils and equipment.

Ability to keep food waste to a minimum.

Ability to prepare food on a large scale.

Ability to keep staff hygiene standards and security high.

STANDARD PHYSICAL REQUIREMENTS:

Ability to stand and walk for prolonged periods of time.

Ability to lift up to 50 lbs.

Ability to endure high temperature conditions.

Ability to endure fast-paced working conditions.