The Cook performs a variety of duties in the preparation of various food products.
ESSENTIAL (PRIMARY) FUNCTIONS FOR "COOK"
The primary responsibility of the Cook is to provide the highest quality of service to customers at all times.
Other responsibilities include following recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
This food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
In addition, the Cook may be expected to taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies
Additionally, the Cook may select recipes per menu cycle, prepare bakery items, receive, inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
The Cook will clean and sanitize workstations and equipment and must follow all Sodexho, client, and regulatory rules and procedures.
The supervisor may assign other duties as needed including supervising and training other cooks and kitchen employees.