COOK I – Full Time Days

Here’s What You Will Do:

·       Organizes work/area for maximum production, accurately follows production sheets and avoids over production.

·       Read, follow, and understands production sheets.

·       Deliver/stock supply items in designated areas in an accurate and timely manner.

·       Follow timetables for production and delivery of supplies to meet standards.

·       Demonstrate knowledge of inventory items needed.

·       Through work, employee maintains kitchen and serving areas in a clean, neat, and    orderly manner to exceed both department and THD sanitation standards. Follows “clean as you go”. Follows proper hand hygiene.

·       Work in all areas of production for learning and competency in food preparation, grill    cooking, sanitation, and quality standards.

·       Understands how to read and prepare simple recipes to department standards.

·       Demonstrate ability to operate and grill foods.

·       Demonstrate proper sanitation in areas worked and understanding of sanitation codes.

·       Labels and dates foods according to HACCP standards.

·       Understands HACCP sanitation guidelines and follow for safe food handling.

·       Knows and performs proper procedures for taking and recording temperatures of food items, both raw and cooked and refrigerated units.

·       Demonstrates and performs procedures when temperatures are inadequate according to standards.

·       Understands the FIFO system of food production.

·       Follows OSHA safety guidelines and safe knife skills.

·       Performs other job duties as assigned by Supervisor/Manager.

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