Cook

POSITION SUMMARY
Prepares, cooks and plates up food for the food services operation.

ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)
• Receives, stores and maintains food products in a safe and sanitary manner.
• Prepares raw food products for cooking or for service as salads, sandwiches, hors d'oeuvres, entrees, etc.
• Sets up kitchen by turning on equipment and cooks a variety of food products by baking, frying, deep frying, grilling, boiling and broiling; following recipes as written or directed.
• Reads and completes guest orders quickly, completely and in the order presented.
• Responds quickly to customer needs as approved by the Chef or his/her designated representative.
• Cooks food to maintain steam table, cooking perishable items to order; controlling food waste and maintaining a clean kitchen throughout the work period.
• Cleans kitchen equipment, and when required, pots and pans and work area.
• Safeguards and conducts inventories of supplies and equipment.

THE DUTIES AND RESPONSIBILITIES OF THIS POSITION ARE NOT LIMITED TO THIS DESCRIPTION AND THE COOK MAY PERFORM A COMBINATION OF OTHER FUNCTIONS WHEN NEEDED.

POSITION QUALIFICATIONS
Competency Statement(s)
• Ability to accept responsibility and account for his/her actions.
• Ability to work independently with minimal supervision.
• Ability to verbally communicate effectively with others.
• Ability to work at a sustained pace and produce quality work.
• Ability to demonstrate conduct conforming to a set of values and accepted standards.
• Ability to work in a safe manner and to identify and report conditions that affect employee safety.
• Knowledge in food service operations and in the use of all gas and electrical pieces of kitchen equipment
• Must be able to effectively and politely work with other people, and accept supervision and guidance from management
• Knowledge of food preparation, menu planning, and kitchen organization

EQUIPMENT/TOOLS USED
• All Kitchen Appliances (Hot/Cold)
• Slicer (Must be 18 or older)
• Knives
• Chemicals (Cleaning)

WORK ENVIRONMENT
Indoor atmosphere with exposure to mild heat and cold.