Cook - Full Time - Days

Crisp Regional•Cordele, GA

2d•Onsite

About The Position

This is a full-time position with day shifts. The Cook is responsible for following food production tallies, identifying portion sizes, products to produce, diets, counts, and distribution appropriate to the tray-line and cafeteria. They must follow all recipes to ensure consistent product quality, prepare food by established mealtimes, and serve it at appropriate temperatures. The role involves using proper roast procedures, preparing food products to established portion sizes, and ensuring the quality of all prepared foods using sensory criteria. Proper food storage to prevent spoilage and waste, inventory review, and proper return of leftover stock are also key responsibilities. The Cook must employ clean-as-you-go practices, maintain clean handling, preparation, cooking, and storage areas, and adhere to sanitation standards, health codes, and safety procedures when operating kitchen equipment. Other job duties may be assigned.

Requirements

Requires a high school diploma or GED state certification or similar demonstrated ability.
Requires one to two years of work-related experience, or any equivalent combination of education, training, and experience.

Nice To Haves

Safe Serve certification

Responsibilities

Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
Follows all recipes to assure consistent product production quality.
Ensures foods are prepared by the established mealtimes on a daily basis and served at appropriate temperatures.
Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste.
Prepares all food products to established portion sizes.
Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.
Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated.
Reviews ingredient inventory to ensure all items are in stock, and notifies Manager, Production on low stock ingredients.
Returns leftover stock to appropriate storage areas during shift and uses leftover foods while maintaining product quality and nutritional value.
Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.
Follows sanitation standards and health codes.
Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards.
Adheres to safety procedures when operating all kitchen equipment.
Performs other job duties as assigned.