PT Cook position - Weekends and Holidays hours required
This cook position is responsible for resolving issues and serving as a link between Dining, Dietary and upper management. The ideal candidate will be a competent individual who will be able to guide and maintain professional examples in a gracious, hospitable environment. The cook will be well-versed in processes under the role’s responsibility and will be results-driven and focused.

Responsibilities:

Monitor food prep, plating, recipes, activities along with other cooks, prep cooks and other kitchen workers

Ability to maintain new cooking techniques and utilize all kitchen equipment

May plan menus, requisition food and kitchen supplies

Setting up and stocking stations with all necessary supplies and ingredients

Preparing food for service (e.g. chopping vegetables, making dressings, preparing sauces, cooking to proper temperatures)

Cooking menu items in cooperation with the rest of the Kitchen staff

Cooks meals to order

Monitors and taste food created by other cooks and takes accountability of food coming out of the kitchen

Cleanup & sanitize food prep area and kitchen

Stock inventory appropriately

Always Maintains a positive and professional approach with coworkers and customers

Directly supervises food-service associates as a role model in accordance with policies, procedures and applicable laws.

Coaches and disciplines associates; addresses complaints and resolves problems.
Trains employees; plans, assigns and directs work; appraises performance.

Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages.

Uses approved food recipes and production standards to ensure proper quality, consistency, serving temperatures and standard portion control.

Operates and cleans equipment in accordance with department procedures after each use.

Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.

Follows all safety guidelines to ensure quality and safety of food supply.

Operates food-service equipment in a safe manner and according to established policies and procedures.

Creates meals and remains present during scheduled meal periods to receive customer comments and feedback.

Educates Dining/Dietary employees on kitchen procedures and meal ingredients.

Provides a welcoming harmonious environment for front of the house and back of the house.