The Cook is responsible for preparing and cooking a wide variety of food based on government policy and recipes serviced both hot or cold, food is handled and stored food in a clean and sanitary environment according to all applicable food safety laws and regulations. The Cook controls and manages the stock levels of food and supplies, promote standards of conduct which are expected and accepted in the workplace and participates in the BMS as necessary to ensure proper workplace appearance, professionalism, and behavior.
Duties include maintaining proper temperatures as required by standard food safety limits and properly presenting food in an appetizing manner, operating, cleaning, and maintaining standard kitchen equipment. Reviewing food handling and sanitation requirements and directives to ensure proper procedures are followed by kitchen staff. Cleaning and storing utensils, pots and pans and any other cooking tools and equipment.
Work may include standing, walking, stooping, bending, kneeling, climbing, and crawling. May require lifting objects 20-50 lbs. and on occasion more than 50 lbs
Duties include maintaining proper temperatures as required by standard food safety limits and properly presenting food in an appetizing manner, operating, cleaning, and maintaining standard kitchen equipment. Reviewing food handling and sanitation requirements and directives to ensure proper procedures are followed by kitchen staff. Cleaning and storing utensils, pots and pans and any other cooking tools and equipment.
Work may include standing, walking, stooping, bending, kneeling, climbing, and crawling. May require lifting objects 20-50 lbs. and on occasion more than 50 lbs