Cook

Job Summary

Must be a multi-talented individual with a strong desire to assist the overall food-service operations. Prepare, season, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. Principle Duties and Responsibilities . Prepare and cook food as the menu indicates; utilizing boiling, fryers, broiling, steaming or roasting of meat, poultry, seafood, fish, vegetables, salads, soups and gravies.

Prepare food; including washing, peeling and chopping. Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment. Operate grinders, tenderizers, ranges, fryers, broilers, and toasters. Disassemble, clean, and reassemble kitchen equipment. Ensure all equipment used is well maintained, in good working order and to log any defects and report the kitchen manager.

Ensure that a good standard of hygiene of cleanliness is maintained throughout the kitchen, to meet the standards of MN Department of Health. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving area to ensure safe and sanitary food-handling practices. Carry out good food management, temperature control and HACCP documentation according to current Food Hygiene regulations!

Monitor product use throughout the serving period to prevent overproduction or early depletion. Knowledge, Skill, & Abilities 1-3 years of experience cooking in a professional kitchen. Knowledge of standards of food preparations and serving, storage of food and kitchen procedures. Good knife skills. Professional communication skills required.

Ability to take direction. Ability to work in a team environment. Ability to work in a fast, efficiently and stay focused under pressure. Ability to work weekends, holidays, mornings, and nights. Ability to perform light physical tasks, exerting up to 25lbs of force on occasion.