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The Cook I position is a 12-month full-time benefited position that produces hot and cold food in quantity to service our customers 3-meals-a-day, 7-days-a-week.
The Cook I is the principal cook for daily meal preparation and is responsible for the shifts production such as: display cooking, entrées, salads, bakery, grill, garnish, storage of food, pulling product, and preparation. The Cook I position will also assist in production to other areas on campus such as Catering, The Café, and the Wildcat Den based on business needs.
Prepare assigned dishes or portion of meal according to established procedures and recipes; Responsible for cooked leftover food to be utilized, stored.
Perform clean-up of kitchen, utensils and appliances; assist with proper storage of foods according to health code policy. Adhere to all unit standards to include food production, equipment maintenance.
Responsible for helping with recycling efforts as required by the health department and the College.
Assist with food set-up for daily and catered events.
Other duties as assigned by the Executive Chef.
Minimum 3 years’ experience in a high volume kitchen able to produce hot and cold food; knowledge of safe food handling practices and ensure compliance of state health guidelines. Ability to read and understand recipes and measurements; Strong knife skills; Knowledge of various cooking techniques; Know how to utilize kitchen equipment and clean equipment.
Associates degree in Culinary Arts; ServSafe Certified
Work in industrial kitchen area with heavy equipment, sharp utensils and cutlery, steam tables, ovens and grills. Requires ability to lift 20-50 pounds. Area may be steamy, hot and have exposure to slippery floors. Hours and days of work schedule vary. Working outdoors may be required based on needs of the business, which can include: cooking, harvesting of herbs and vegetables in our garden, and catering.