Cook

You will be responsible for performing a variety of duties relevant to the food service operations of the Department of Nutrition. Tasks include:

• Setting up service lines, pre-plating foods, preparation of meals, cooking, working the grill, omelet, and stir fry station and assisting customers during service times.
• Responsible for following standardized recipes.
• Review menus, production sheets, recipes and tallied items to verify needs for the day.
• Bake, roasts, grills, boils and steams meat, fish, vegetables and other foods.
• Cleans, peels, cuts, slices, dices, weighs and measures ingredients for recipes as required.
• Plates and/or garnishes food for attractive presentation.

Required:

• Must be a certified cook with a ServSafeor equivalent safe food handling certification.
• Experience cooking in a professional setting.
• Abilityto read, write, and comprehend standard English.
• Ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively.
• Ability to work in hot, cold, and or wet areas, lift up to 40 lbs, and push loaded carts weighing up to 350 lbs.
• Ability to adjust to fluctuating work load and work schedule.
• Ability to conform to dress code and maintain good personal grooming habits.
• Ability to adjust to fluctuating work load and be flexible to work AM or PM, weekend and holiday shifts working overtime when needed.