Job description

Job Summary: The cook position prepares food according to recipes and food/health safety regulations for customer consumption.

Essential Tasks and Responsibilities:

• Set up and break down work stations
• Maintain a clean and sanitary work station
• Cook and prepare food according to production guidelines and recipes
• Knowledge of food product, identification, and acceptable level of food quality
• Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
• Complete daily temperature logs
• Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner
• Evaluate food quality and preparedness by tasting
• Cut, trim, bone and carve meats and poultry for cooking
• Responsible for using correct portions when cutting, preparing, and serving items
• Clean and sanitize work areas, equipment and utensils
• Must be able to safely operate all kitchen equipment
• Daily use of appropriate PPE for the task assigned
• Report all injuries immediately to your manager/supervisor
• Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical MSDS book and its contents.

Additional Job Functions:

• Assist in other areas as needed
• Adhere to weekly/monthly cleaning schedules as posted by management
• Completion of any task requested by a supervisor or member of the ARAMARK management team.

Supervisory Responsibilities: No direct supervisory responsibilities.

Required Qualifications:

• Must be able to effectively communicate and understand directions
• Must be able to understand safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedures
• Excellent customer service and a positive attitude
• Must be able to work in a team environment
• Must be well groomed
• Minimum 1½ years experience in the food service industry as a cook
• Must be willing to perform a variety of tasks as assigned
• Successful completion of the ARAMARK Hourly Serve Safe training within the first 30 days of employment

Desired Qualifications:

• ServSafe Certified
• More than 3 years experience in the food service industry as a cook

Work Environment:

• Back-of-house
• Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions

Equipment Used:

• Oven
• Mixer
• Grill
• Steamer
• Calculator
• Cutlery
• Dishwasher
• Chef Knives
• Other Cooking Equipment
• Computer
• Photocopier
• Other equipment as applicable

Travel Requirements:
Little or No Travel ( >10%)

Lifting Requirements:
MEDIUM: Frequent lifting and / or carrying objects weighing up to 25 pounds. Objects weighing more than 25 pounds require assistance through use of the buddy system.

Physical Requirements:
Bending: Constant
Keying / Fingering: Frequent
Hearing: Constant
Reaching: Constant
Seeing: Constant
Speaking: Constant
Standing: Constant
Walking: Constant
Lifting: Constant

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