Job description

Cook

• Shift: Full-time, hours vary and can start as early as 6 am ending as late as possibly 9 pm, Days may vary including weekends & holidays
• 6-month assignment at minimum, Possibility of permanent placement

Duties/Responsibilities:

FOOD PREPARATION: Cooks assigned menu items and special orders.
Performance Expectations:

• Cooks assigned food items per recipes, production sheet specifications and department guidelines.
• Rotates food (i.e., uses oldest items first) assures food is cooked properly (e.g., right temperature, not raw, not greasy, not burnt) and is garnished attractively.
• Employs the “batch cook preparation method” (i.e., batches specified for each item to ensure freshness food quality, consistency, timeliness and attractive presentation) throughout shift.
• Places food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution.
• Weighs, measures, and labels food for distribution to designated areas according to production assignments.
• Checks food for proper temperature (e.g., over 140 degrees for hot food and less than 40 degrees for cold food) before food leaves work station.
• Responds to last minute and specialty items immediately.

SURVEILLANCE, PREVENTION AND CONTROL OF THE ENVIRONMENT:
Performance Expectations:

• Conducts temperature checks for all prepared hot held foods, refrigerators and freezers, at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes.
• Operates and maintains equipment carefully and according to in-service training, manufacturer’s manual and Departmental Policies and Procedures Manual; reports mechanical failures or needed repairs to maintain equipment in good working conditions.

STATION ORGANIZATION - Ensures all ingredients, utensils, and equipment are at the proper station and ready before food preparation time.
Performance Expectations:

• Reports to supervisor for assignment and production sheet at the beginning of shift.
• Reviews production sheets to determine the type and quantities of food to be prepared.
• Turns on all cooking equipment needed to prepare assigned menu items to proper temperature 15 minutes before food preparation (Morning cook only).
• Assures that all foodstuffs, utensils, pots, and pans necessary to prepare assigned menu items are available at assigned works station before food preparation begins.

KNOWLEDGE REQUIRED:

• Minimum Education: Degree or Certificate in Culinary Arts
• Minimum Experience: 2 years

Job Type: Full-time

Pay: $25.00 - $28.00 per hour

Schedule:

• Day shift
• Evening shift

Education:

• High school or equivalent (Required)

Experience:

• batch cook: 2 years (Required)

License/Certification:

• Culinary Arts (Required)

Work Location: One location

Speak with the employer
+91 (732) 305-8964

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