Cook (2)

Cook Log College Pay Rate: $16.08 per hour Monday through Friday 7:15 am-1:30 pm Please See Attached for Full Job Description ESSENTIAL FUNCTIONSAbility to follow standardize recipes to the fullest to meet nutritional guidelines and follow all HACCP protocols. Ability to operate food service equipment properly, safely and to its fullest.Ability to perform mathematical operations and to apply mechanical skills and technical skills to accomplish the essential duties of the position.Ability to communicate and to demonstrate interpersonal skills effectively in dealing with students and staff, and educational agencies as related to performance of the duties of the position.Maintains proper daily production records along with cooking temperature logs.Determines the quantities of each food to be prepared daily based off of daily production records.Available for special functions held in their cafeteria.Ability to perform routine tasks cooperatively and to adjust to interruptions, variables, or changes in situations.Maintains inventory and help oversee the FIFO techniques.Reports to the the Cafeteria Manager any faulty or inferior quality food which is received.Records daily temperatures in all refrigerators, freezers, and storerooms. Reports any problems to Manager.Helps to serve students, faculty, and staff and replenish food on serving line.Prepares food according to a planned menu and tested, uniform recipes and determines if the finished product is the best quality both in flavor and appearance before it is served.Responsible for proper food temperatures and corrections as needed.Assists with food preparation as instructed by supervisor.Applies principles of safe and sanitary food handling; preparation and storage.Verifies and ensure adequate supply, portion control, and proper display of food; maintains correct food temperatures.Sets up serving lines with utensils and foods (hot and cold). Serves on the line.Cleans all items used including trays, pots, pans, and utensils.Cleans and sanitizes work area, counters, tables and other equipment; cleans up spills as they occur in the kitchen work area.Maintains, organizes and cleans refrigerators, freezers and storeroom shelves.Assists cashiers at serving time if needed; performs point of sale processes according to established procedures.Completes daily production report, and other reports as assigned.Provides set up for meetings and work banquets, as needed.Participates in all required training.Knowledge of weights, measures and portion control.