Cook 3

Aramark•Meaford, ON

12d•Onsite

About The Position

The Cook 3 is responsible for preparing and cooking hot food according to quality and presentation standards, as directed. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

Requirements

A minimum of 3 years’ industrial cooking and volume cooking experience (200 - 1000 people)
Current Safe Food Handlers Certificate
Ability to work independently and with a team, meet time targets, with strong organization skills
Solid knowledge of food preparation and handling principles, processes, procedures, policies, directives and guidelines
Knowledge of equipment and materials to use / operate used in food preparation areas such as grills, ovens, deep fryers, slicers, steamers and knives

Responsibilities

Set up workstation and prepare for production of daily menu items, as well as prepares items for off shift service
Preparation of a variety of hot food including but not limited to: Stocks for soups and sauces such as white, brown, demi, chicken, beef, fish, vegetable, meat sauce hollandaise, volute and bechamel; Soups (Hot and/or cold) including cream, clear and puree
Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir fries
Wash, peel, cut, chop and seed fruits and vegetables for salads, entrees, sides, garnishes and serving platters for hot and cold buffets
May assist with the preparation for and assembly of charcutier boards, hot & cold sandwiches, cheese and meat platters, and a variety of desserts
Responsible to know specific menu items, specials, (ingredients,) allergy items, portion sizes, and is prepared to answer customer queries
Monitor, maintain and record hot and cold holding temperatures for prepared foods and related equipment
Ensure that correct storage conditions for products such as meats, produce, and dairy are adhered to and maintained
Identifies any needed stock or food items required for ordering to Chef and/or Sous Chef
Work as a team member and helps other staff with their duties when required
Comply with all health and safety requirements and guidelines for working safely (lifting, knife safety, wet floor procedures and hot oven safety)
Know and follow safe work procedures that complies with all regulations
Participate in JHSC, workplace inspections, and accident investigations as required
Performs other duties as assigned