Prep Cook/Cook 1

Position Summary

The Cook I works under the direction of the Messhall Management team and/or Chief Cook(s). Performs a wide variety of simple grilling and prep cook tasks under general supervision.  Can perform more complex cooking duties under direct supervision. Usually in training for a Cook II position. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitation requirements and quality and appearance of food served.

LANGUAGE SKILLS

The ability to read and comprehend simple instructions, short correspondence, and memos.  The ability to write simple correspondence. Ability to communicate with customer as required.

Math Skills

The ability to perform basic math and cashiering skills, addition, subtraction, multiplication, and division.

PHYSICAL DEMANDS

The physical demands described 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 regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms.  The employee frequently is required to communicate.  The employee is occasionally required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.  However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually more than 80 degrees.  The noise level in the work environment is usually loud.

Duties and Responsibilities

·       Follows standards of the regional master menu.

·       Follows HACCP processes.

·       Ensures kitchen preparation area surfaces and equipment are cleaned, rinsed, and sanitized.

·       Ensures storage of food and management of food storage in accordance with quality control guidelines.

·       Preparation and cooking of a full variety of grilled items and cold prep functions. 

·       Ensures products are prepared within quality control guidelines before serving to maintain freshness.

·       Ensures that all GMI presentation standards are always met.

·       Complies with all GMI administrative requirements at all times

·       Works as a junior or trainee Cook under close supervision.

·       Complies with all GMI safety procedures at all times.

·       Assembles and maintains equipment.

·       Ensuring that proper sanitization and cleaning processes and procedures are followed standards reached.

·       Ensure GMI and client standard of customer service is met at all times.

·       All other tasks as assigned