JOB TITLE: Cook/Server

REPORTS TO: Executive Chef 

FLSA STATUS:Non-Exempt 

EMPLOYEE LEVEL:4 (Non-exempt – No Direct Reports) 

OVERVIEW: The Cook/Server is responsible for the preparation, service, cleanup, maintenance, and compliance of the food service operation of the campus. The ideal candidate for this position has proven experience in a cook or serving role and outstanding organizational and communication skills. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

•Prepare and serve all meals in accordance with the highest standards of quality and sanitation. 

•Ensure nutritional food is prepared in an appetizing fashion, is served at an appropriate temperature, and is presented in a professional manner.

•Maintain supplies and equipment related to food storage, preparation, service, and cleanup. 

•Maintain kitchen sanitation. 

•Operate industrial cooking equipment and grills. 

•Maintain proper food storage and preparation, including: 

oLabel stored food per health department regulations. 

oAssure no cross contamination. 

oFollow the rule of “First In, First Out.” 

•Provide excellent service to both internal and external customers. 

•Assist with setup, preparation, service, and cleanup of all meals, including: 

oWash and put away dishes. 

oWash, dry, and fold kitchen towels and aprons. 

oClean the inside of refrigerators as needed. 

oClean floors daily. 

•Accept deliveries and put away stock as needed. 

•Empty trash cans and take trash to dumpster. 

•Communicate with cross-functional teams to tend to priority needs. 

•Complete trainings as assigned. 

•Other duties as assigned. 

SUPERVISORY RESPONSIBILITIES:

•No direct supervisory responsibilities.

EDUCATION, EXPERIENCE and TRAINING:

•High School Diploma or GED required. Culinary degree preferred. 

•1-3 years of experience in high-volume, high-quality environment (fine dining/hospital/skilled nursing facility, etc.) 

•Previous experience cooking a variety of cuisines. 

•First Aid/CPR certification, or willingness to become certified required. 

•ServSafe/Management certification, or willingness to become certified required. 

•Knowledge of relevant legal, regulatory, and ethical standards. 

•Ability to multi-task in a fast-paced environment. 

•Excellent communication and interpersonal skills. 

•Outstanding judgement and decision-making skills. 

•Successful completion of pre-employment background check and drug screen. 

CERTIFICATES, LICENSES, REGISTRATIONS:

•None required. ServSafe certification preferred. 

PHYSICAL DEMANDS: The physical Demands here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•While performing the duties of this job, the employee is continually required to sit, stand, walk, reach, and hear. 

•While performing the duties of this job, the employee is frequently required to climb, balance, stoop, kneel, or crouch. 

•While performing the duties of this job, the employee is frequently required to lift and carry up to 20 pounds, and occasionally lift and carry up to 75 pounds. 

•While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

•Work environment is indoors and climate controlled. Occasional exposure to outside weather conditions. 

•Moderate noise levels such as those found in a kitchen environment.