Cook I

CookFood Service

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Key Responsibilities

The principal responsibilities of the Cook are to ensure the meal is prepared in accordance with the menu of the day.

Requirements Summary

Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.

Technical Tools

CookFood Service

~1 min read

→Lift and carry up to 50lbs
→Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
→Bending, stooping and reaching. Additional Responsibilities: Adhere to BCI rules and regulations as set forth in the employee hand book. Comply with all HACCP standards. Nothing in this Job Description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Duties my be assigned by Cook II, Dining Facility Manager or Project Manager.

→Lift and carry up to 50lbs
→Stands and moves within the kitchen area for 6 to 7 hours (excluding break and lunch periods)
→Bending, stooping and reaching. Additional Responsibilities: Adhere to BCI rules and regulations as set forth in the employee hand book. Comply with all HACCP standards. Nothing in this Job Description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Duties my be assigned by Cook II, Dining Facility Manager or Project Manager.