Cook

The Cook is responsible for accurately and efficiently cooks/prepares entrees, starches, vegetables, soups and other hot food items as well as prepare and portion food ingredients prior to cooking. Prepares all components of each meal in accordance with quality standards, safety and sanitation standards, recipe directions, and, production sheet requirements.  Understands and complies with food safety and temperature standards.  Prepares/cooks all food items according to Production Sheets, par levels, off-site or special function sheets, in accordance with recipe directions, required portions, sanitation standards, etc. within specified time frames.  Cleans, maintains and organizes a clean, safe, and organized work area. Sanitizes cooking equipment, sinks, and small-wares prior to food preparation and cleans/sanitizes after preparation is completed.  Required to safely operate and maintain all types of industrial food preparation equipment, such as, but not limited to, stoves, broilers, steamers, kettles, knives, mixers, food processors, etc.

 High School Diploma or equivalent required. 5-10 years of cooking experience preferably in a healthcare/hotel/catering environment. Basic understanding of professional cooking and knife handling skills required. ServSafe certification and culinary diploma/certificate preferred.