Cook 2

Blackstone Consulting, Inc.•El Paso, TX

1d•Onsite

About The Position

The Cook 2 prepares food to order, often with short preparation times, according to written orders or verbal instructions. The role commonly performs fast-food cooking duties and follows recipes and product directions to prepare, season, cook, taste, carve, and serve a variety of foods. The Cook 2 operates kitchen equipment and handles food preparation tasks such as measuring and mixing ingredients, washing and cutting produce, and trimming and cutting meat, poultry, or fish. The position also involves estimating food requirements, checking production, keeping records, and planning supplies and equipment. Depending on operational needs, the Cook 2 may select recipes, prepare bakery items, receive inventory, move supplies, and prepare meals for customers with special diets. The role provides high-quality customer service and may include cleaning and sanitizing work areas and equipment while following company, client, and regulatory procedures. Additional duties may be assigned.

Requirements

Certificate in food handling or sanitation methods, or ServSafe certification, preferred.
Good customer service skills.
Solid work ethic.
Demonstrated history of related food-service experience; experience as a cook at a major institution or in the military is preferred.
Ability to lift and carry up to 50 pounds.
Ability to stand in the dining facility and kitchen for 6 to 7 hours, excluding breaks and lunch periods.
Ability to bend and stoop.

Nice To Haves

Certificate in food handling or sanitation methods, or ServSafe certification.
Cook experience at a major institution or in the military.

Responsibilities

Prepare and cook foods to order, including foods requiring short preparation times.
Read food orders or receive verbal instructions and prepare food according to instructions.
Perform fast-food cooking duties to prepare items for customers.
Provide high-quality service to customers.
Follow recipes and product directions to prepare, season, cook, taste, carve, and serve foods.
Operate kitchen equipment; measure and mix ingredients; wash, peel, cut, and shred produce; and trim and cut meat, poultry, or fish.
Taste products, read menus, estimate food requirements, check production, keep records, and plan production requirements and supply and equipment requisitions.
As needed, select recipes, prepare bakery items, receive inventory, move supplies, and prepare meals for customers requiring special diets.
As needed, clean and sanitize work stations and equipment and follow company, client, and regulatory rules and procedures.
Follow company rules and regulations in the employee handbook and perform other assigned tasks.