Ideal Candidate Qualifications:

• Preference for candidates with experience in high-volume, "real food" environments.
• Fast-food-only experience is generally insufficient for these roles.
• Knife skills and the ability to handle volume are essential.
• Key attributes: positive attitude, willingness to learn, adaptability, teamwork orientation.
• Attitude and willingness to support the team are more important than extensive experience.

MINIMUM EXPERIENCE REQUIRED: One year experience as a cook required. May substitute for years of experience if graduated or currently enrolled in an accredited Culinary School

KEY RESPONSIBILITIES:

1. Ensures quality customer service throughout the food production by assembling ingredients to prepare foods according to standard recipes and diet orders.

2. Reads and interprets recipes and prepares food items according to instructions and recognized safe food handling practices.

3. Executes the food production process which includes measuring, weighing, portions, labeling and food substitutions for allergies; ensuring food waste is kept to a minimum.

4. Ensures all foods are cooked to correct temperature, and maintains temperature charts on a daily basis in accordance with the HACCP Program.

5. Detects and reports improperly prepared food or food that does not meet standards.

6. Maintains sanitary cleaning standards throughout the cook area as outlined in the sanitation manual following the HACCP program.

7. Sets up and prepares supplies and equipment for daily food preparation to include all equipment and units.

8. Operates and monitors proper functioning of equipment; follow all safety procedures for using the equipment and chemicals.

9. May assist with other duties in specialty stations.