Cook III

Under direct supervision from a higher level cook or supervisor who is responsible for the coordination of necessary work, to perform tasks necessary for the preparation and production of food.

Duties & Responsibilities:

• Prepare and/or cook simple menu item foods such as vegetables, cereals, frozen entrees, eggs, salads, dressings, sauces and soups, according to standardized recipes and timing criteria.
• Pan prepare products for the oven.
• Assist in the preparation of casseroles, sandwiches and cold plates.
• Assemble ingredients, serve and dish up foods, and/or slice meat, adhering to standardized portions, as required.
• Work on fryers, grills and steamers.
• Clean kitchen and wash/clean kitchen utensils and equipment.
• Bring supplies from storage areas, as directed.
• Work closely with culinary team members and related food service workers.
• Learn to operate all kitchen equipment using food safety and sanitation techniques.
• Assist with special cleaning projects, as assigned.
• Maintain records of food consumed, returned or discarded, as required.
• Dispose of leftover food items according to instructions provided by supervisor
• Perform related duties, as assigned