Cook 2

Job Purpose:

• The Cook at ZTV-ECI is responsible for preparing and cooking meals in accordance with established recipes and standards, ensuring high-quality food production and adherence to safety and sanitation guidelines. The role requires effective management of a designated station and maintaining accurate production logs and records.

Key Responsibilities:

• Execute production cooking by following established recipes to ensure consistency and quality in all meals prepared.
• Manage and maintain the cleanliness and organization of the assigned cooking station, ensuring all equipment is used safely and efficiently.
• Implement and oversee Hazard Analysis Critical Control Points (HACCP) protocols to ensure food safety and compliance with health regulations.
• Maintain accurate and detailed production logs and records, documenting all aspects of the cooking process for accountability and quality control.
• Collaborate with team members to ensure smooth kitchen operations and timely meal preparation.
• Assist in the training and guidance of junior kitchen staff, promoting a collaborative and efficient work environment.

Base Pay: $20.71 per hour
Health & Welfare (H&W) Pay in Lieu of Benefits: $4.93* per hour — provided to employees who opt out of company-sponsored insurance.
Total Combined Pay: $25.00 per hour*

Required Education:

• High School Diploma or equivalent. Culinary certification or degree is a plus.

Required Experience:

• Minimum of 2 years of experience in cooking, preferably in a catering or educational environment.
• Proven track record of managing kitchen stations and maintaining production logs/records.

Required Skills and Abilities:

• Proficient in production cooking with the ability to follow and execute recipes accurately.
• Strong understanding and management of HACCP (Hazard Analysis Critical Control Points) protocols.
• Excellent organizational skills to manage kitchen stations effectively.
• Ability to work collaboratively within a team and communicate effectively.
• Attention to detail and commitment to maintaining high standards of food quality and safety.