Cook - Second

Cook - Second
Culinary & Nutrition

The Cook - Second will:

Shift is 10.45 am or 11.15 am for 8.5 hours per shift with alternate weekends mandatory attendance and working some holidays.

Food preparation in accordance with production assignments and departmental policy:

• Complete meal preparation in accordance with production sheets.
• Follow all standardized recipes and portion control for all prepared foods.
• Assist in pre-prep for the following day's menu in accordance with prep list and catering list.
• Prepare hot food items to established temperatures in accordance with Departmental policy.
• Coordinate the set-up of food.
• Follow hot food steam table diagrams for the set-up of room service and cafeteria.
• Have food ready for room service, cafeteria, and offsite programs in accordance with schedule determined by the Chef.
• During service times, monitor the room service and cafeteria steam tables to adequately provide food for service.
• Maintain proper storage of foods and proper thawing procedure.
• Properly wrap, label and date all food items to be stored in freezer, refrigerator or storeroom.
• Properly store leftover items in correct designated area.
• Communicate leftovers and held items with hot production staff.
• Refrigerate or freeze all food items immediately after preparation, maintaining adequate temperatures.
• Complete HACCP forms on a daily basis.
• Maintain proper food handling and sanitizing condition of work area.
• Handle food in accordance with sanitary regulations set by Federal, State and Local governing agencies; keeping hot food hot and cold food cold.
• Keep work area clean and orderly while preparing foods.
• Properly use knives, kitchen utensils and equipment in a safe manner.
• Follow First in First out (FIFO) procedures at all times and looks for ways to reduce and maintain a low food waste.
• Enforce safety and sanitation procedures.
• Request repairs as required. Responsible for follow-up.
• Identify sanitation issues and communicates with supervisors on a daily basis.
• Maintain all work areas and equipment in a sanitary, safe and orderly condition.
• Enforce safety and sanitation procedures.
• Request repairs as required.
• Responsible for follow-up.
• Identify sanitation issues and communicates with supervisors on a daily basis.

Requirements:

• Must be able to work unassisted as a Shift Cook
• Versatility to adapt to frequent changes in job duties covering a wide range of Kitchen duties
• Knowledge of the operation of all food prep equipment

Grade 111