Cook I

POSITION REPORTS TO: Chef de Cuisine, Ovations

POSITION MANAGES: None

POSITION LOCATION: 100% onsite

POSITION SUMMARY: The Cook I is a member of the Foundation’s culinary team responsible for preparing and cooking food according to established recipes, menus, and quality standards. This position supports buffet, à la carte, and catering operations while maintaining a clean, organized, and sanitary work environment.

DUTIES AND RESPONSIBILITIES:

Food Preparation and Cooking

• Prepare and cook food according to established recipes and standards.
• Assist with daily food preparation, including cutting, measuring, mixing, portioning, and plating.
• Maintain consistency in food quality, flavor, presentation, and portion sizes.
• Follow prep lists and Periodic Automatic Replacement (PAR) levels and help minimize food waste.
• Assist the culinary team with food production and service as needed.

Kitchen Operations and Food Safety

• Operate kitchen equipment safely and properly.
• Maintain clean, organized, and sanitary workstations.
• Properly label, date, store, and handle food products.
• Follow all food safety, sanitation, and personal hygiene standards.
• Clean and sanitize equipment, utensils, and work areas.
• Communicate effectively with team members and supervisors.