Food Service Worker/Cook

SUMMARY:

Food Service Worker/Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. This position also includes the operation of a cash register. The position reports to the Director of Food Services and the Vice President of Business Affairs.

DUTIES AND RESPONSIBILITIES:

1. Responsible for preparing, cooking and portioning all menu items by following the instructions on standardized recipes.
2. Responsible for ensuring consistent quality on all menu items.
3. Operate the Cash register and count money if needed
4. Ensure that serving line is properly maintained.
5. Maintain cooking area, equipment and utensils in clean, sanitary, neat and orderly manner.
6. Follow all company and client policies, rules and regulations.
7. Positive interaction with co-workers, clients, supervisors, and the public at large.
8. Be at work on time, and in a clean uniform, and Safety Shoes
9. Check menu, prepare and cook items following standard recipes completing the cooking by serving time.
10. Serve and Backup serving line.
11. Label, cover, date and correctly store leftover foods.
12. Check menu, pull next day’s food production and accurately complete all production logs.
13. Report any problems or any injuries to the manager.
14. Check and log temperatures of food.
15. Check and log temperatures of coolers and freezers.
16. Must be apple to assist manager as needed; such as putting up groceries and counting inventory
17. Performs other duties as assigned..