Cook
Aramark
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
Vacancy posted 16 hours ago
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