Cook

The Cook is responsible for station service of menu items and support to the Chef for all operational menu items, supervised by the Executive Chef/Manager.  This position supports all aspects of operations within the unit.

Job Responsibilities

• • Hands on food preparation, cooking, presentation and station service, adhering to quality standards
  • Keep station clean neat and organized, practice safe and sanitary preparation and service techniques
  • Ensure all food production is complete in accordance to production sheets and needs of operation
  • Communicate with customers, clients and employees in a professional manner
  • Perform and complete daily cleaning duties, outlined in cleaning sheets
  • Assist all staff on stations as needed for service
  • Communicates with Chef of any issues concerning food service, safety and service
  • Ensures maintenance and proper cleaning of all kitchen equipment. Reports any issues to Chef, Executive Chef or Manager
  • Assist Chef, Executive Chef and Manager with daily operations, as needed.
  • Follow and adhere to all food services policies and procedures, including, but not limited to:
    • FIFO and Day Dot practices
    • Follow all HACCP Procedures
    • Food temperature checks
    • Quality checking (i.e. expiration dates)
  • Adheres to Aramark safety policies and procedures, including proper food safety and sanitation
  • Adhere to all government/University policies and legislation, including but not limited to:
    • Food Safety and Sanitation
    • Occupational Health and Safety
    • Employment Standards
    • Human Rights & Labor Law and Harassment
  • Assist on different stations as necessary
  • Daily sign off production sheets, temp logs, waste logs, cleaning sheets
  • Other duties as assigned

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• • Minimum of 1 years of related experience in an institutional kitchen, but willing to train
  • Food production experience, but willing to train
  • Knowledge of institutional kitchen equipment, but willing to train
  • Excellent customer service skills
  • Exceptional communication skills
  • Ability to lift 10-50 Lbs
  • High attention to detail
  • Other duties and tasks as assigned by Executive Chef/Manager

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Education