Cook - Nutrition Services

Overview

Reviews menus, work orders or customer orders to determine type and quantities of food to be prepared. May plan menus and estimate required food quantities, labor and overhead costs.

Responsibilities

• Utilizes standardized production methods and techniques to operate equipment and recipes for hot production food items and baked goods.
• Uses production schedule and established par stock levels to assure proper production quantities.
• Monitors quantity, quality, taste, and temperature of all foods and baked goods prepared. Garnishes and presents all hood foods and baked goods.
• Suggests, helps implement and market Bake Shop items in the Dining Room.
• May inventory Bake Shop supplies, and maintain adequate par levels.
• May order, disperse, and monitor fresh donuts, bagels, and bread.
• Maintains sanitation and neatness of area walk-in and reach-in refrigerators and storage areas.
• Cleans, sanitizes, and maintains benches, equipment and all work areas.
• Communicates with co-workers, supervisors, and/or lead people throughout the entire department.
• In the absence of Supervisor, acts as a supervisor for the breakfast tray-line.
• May perform kitchen opening duties or kitchen and dining room closing duties.
• Performs other duties as required or assigned.

Qualifications

• High school graduate with 2 years of experience as a cook required.
• Formal culinary education highly preferred.

Required Licensure/Certifications

• None