Cook-TUSC

Summary of Position

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Functions

• Prepares food served using established production procedures and systems.
• Serves or ensures proper serving of food for dining room.
• Complies with established sanitation standards, personal hygiene and health standards.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Correctly prepares all food served following standard recipes and special diet orders.
• Apportions food for serving.
• Prepare assigned food items. Wash and clean raw food products. Peel, dice, shred and slice food products using kitchen equipment.
• Measure and assemble ingredients and cook items according to recipes and menu specifications. Grill, deep fry, bake, broil and microwave raw and prepped foods.
• Complete daily/weekly cleaning and maintenance of equipment.
• Stock/restock items on line according to specifications.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.

Competencies

• Collaboration Skills.
• Customer/Client Focus.
• Flexibility.
• Stress Management/Composure.

Supervisory Responsibility

This position has no supervisory responsibilities.

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products and produce items. Other hazards may include, but not limited to, cuts, slipping and tripping.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 50 pounds. There is substantial repetitive motion of the wrists, hands and fingers.

Position Type/Expected Hours of Work

This position regularly requires long hours and frequent weekend work.

Travel

Some travel may be required for meetings.