Performs the full range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets. Prepares and bakes pizza. Sets up and replenishes salad bar. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, etc. Cooks follow established sanitation procedures when handling food. Ensures that foods are stored at correct temperatures to prevent bacteria growth. Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates, and store leftovers according to established procedures. Operates a variety of kitchen equipment. Disassemble and assemble component parts and accessories for cleaning and follow safety procedures regarding the operation of equipment. Cleans, stores, and maintains all kitchen utensils, equipment and work areas.
Performs other related duties as assigned by management.
SKILL AND KNOWLEDGE:
The cook must have a working knowledge of the methods and procedures relating to food preparation and the skill to cook a limited variety of prepared or short order foods. Must know how to read and understand written food labels standardized recipes, food production sheets, and basic work instructions.
Cooks regulate cooking temperatures and steam pressure, and check for correct cooking time and the condition of the food being cooked. Cooks are knowledgeable of the characteristics of the various foods they prepare such as color, flavor, consistency, texture, and temperature and cooking time required. Must be skilled in planning, coordinating and timing the sequence of steps required to have their menu items ready for serving a mealtime.
Able to season foods according to set procedures, making adjustments when appropriate. They know the principles of food spoilage, infection and food safety. Cooks know how to operate, breakdown, and clean the food service equipment they use.