Cook1 - SMCC

SummaryThe 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 appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook 1 will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.Essential Duties and Responsibilities include the following.Prepares or directs preparation of food served using established production procedures and systems.Determines 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.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.CompetenciesTo perform the job successfully, an individual should demonstrate the following competencies:Collaboration Skills.Customer/Client Focus.FlexibilityStress Management/ComposureRequirementsEducation and/or Experience RequiredPrevious experience with high volume cooking in an industrial kitchen.Work EnvironmentThis 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 DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.