Cook I

Shineforth•Richmond, VA

12h

About The Position

The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods to include breakfast, lunch, dinner, and occassionally special events. The general responsibilities of the position include those listed below, but may include additional duites as assigned.

Requirements

High school diploma or GED; 3 - 4 years cook experience with basic operation of kitchen equipment
To perform this job successfully, an individual should have a working knowledge of Microsoft Office.
Current driver's license and acceptable driving record per agency guidelines, with proof of auto insurance.
Serve Safe certification is required and must be obtained within 90 days of hire.

Responsibilities

Prepares and cooks to order foods that may require short preparation time.
May prepare food and serve customers at an a la carte.
Prepares food in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided.
Always provides the highest quality of service to customers.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foods for consumption in eating establishments.
Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetable, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize workstations and equipment and must follow all Shineforth, regulatory rules and procedures.
Attend all allergy and foodborne illness in-service training.
Comply with all HACCP policies and procedures.
Participate in regular safety meetings, safety training and hazard assessments.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift food supplies and prepare meals for customers requiring special diets.
Intermediate to advanced knife skills required.
Other responsibilities and duties as assigned.