Cook I - Prep Cook - TMC Rincon

SUMMARY:

Essential functions include following prep lists to organize daily duties, accurately measuring and preparing ingredients, and setting up workstations for efficient food preparation, preparing simple dishes, maintaining a clean kitchen environment by washing dishes and sanitizing surfaces, and ensuring proper storage of food and supplies.

ESSENTIAL FUNCTIONS:

• Follow prep lists to plan duties.
• Measures ingredients and seasonings to be used in cooking.
• Prepares cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
• Set up workstations and ingredients so that food can be prepared according to recipes.
• Serves food by accurately reading tickets or taking verbal orders from customers.
• Prepares simple dishes.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Ensure that all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Stores, dates, and labels food properly.
• Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.

·         Alerts supervisor to problems and needs concerning food quality.

• Ensures all cooking utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
• Adheres to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards.

·         Performs related duties as assigned.

MINIMUM QUALIFICATIONS

EDUCATION: High school diploma or general education degree (GED) preferred.

EXPERIENCE:  Six (6) months of cooking experience.

LICENSURE OR CERTIFICATION: Serv Safe Food Handler preferred.

KNOWLEDGE, SKILLS, AND ABILITIES: 

·         Knowledge of menu creation and cooking principles.

·         Knowledge of food storage and best practices for preventing spoilage.

·         Skill in creating menus and cooking a variety of standardized items.

·         Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.

·         Ability to complete routine reports and logs.

·         Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.

·         Ability to speak effectively before groups of customers or employees of organization.

·         Ability to add and subtract two-digit numbers.

·         Ability to read a clock and accurately document time.

·         Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

·         Ability to deal with problems involving several concrete variables in standardized situations.