Cook - Degrees

Columbus State Community College•Columbus, OH

13d•Onsite

About The Position

The Cook will work with the culinary team to prepare and produce food for various food outlets including the a la carte restaurant and banquets. The Cook will prepare and present food using proper cooking and plate presentation techniques and will set up for meal periods by ensuring that stations are set up based on anticipate business volumes. The incumbent provides meal quality and consistency by following standardized recipes. This position will work with the culinary team to create a great dining experience for our guests. This role will be responsible for ensuring proper and timely production of all foods, including but not limited to sauces, entrees, salads, and soups in accordance with menu specification. Furthermore this position will be responsible for setting up meal period by ensuring that stations are set up based upon anticipated business levels, maintain cleanliness of stations, coolers, and storage areas; and will communicate with the sous chef and executive chef any food requisitions to maintain inventory levels.

Requirements

High School Diploma or GED.
Three (3) years’ experience in a professional kitchen role.
State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Responsibilities

Prepares food using proper cooking and plate presentation techniques in accordance with menu specifications.
Prepares and produces all food including, but not limited to, sauces, soups, and entrees in accordance with menu specification.
Present food using proper plating techniques.
Produce high quality dishes that follow the established menus.
Works with the culinary team to create a positive dining experience for restaurant and banquet guests.
Collaborates with Chefs, Culinary Preceptors, Faculty, and other staff.
Works with and supports student interns and student employees.
Sets up for meal periods by ensuring that stations are set-up based upon anticipated volumes.
Maintains cleanliness of stations, coolers, freezers and storage areas.
Keeps equipment and work area in cleaning and proper operating condition.
Communicates food requisition needs to maintain inventory levels.
Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.