COOK, PREP

Compass Group•Bloomington, IN

13d•$18 - $23•Onsite

About The Position

Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.

Requirements

Ability to obtain daily production schedule and preparation requirements from the Chef.
Ability to prepare items on production sheets following established quantities and recipes.
Ability to complete and follow daily production worksheets and waste log sheets.
Ability to taste completed meals to ensure quality.
Ability to operate and clean equipment per department procedures after each use.
Ability to store, label and date all food items according to policy.
Ability to follow HACCP guidelines.
Ability to complete all required documentation, reports, logs as required.
Ability to comply with federal, state and local health and sanitation regulations and department sanitation procedures.
Ability to take orders from customer and prepare items requiring short preparation time.
Ability to serve customers in an efficient and friendly manner.
Ability to complete orders from steam tables and grill and serve customers at multiple stations.
Ability to use approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Ability to resolve customer concerns.

Responsibilities

Obtains daily production schedule and preparation requirements from the Chef.
Prepares items on production sheets following established quantities and recipes.
Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy. Follows HACCP guidelines.
Completes all required documentation, reports, logs as required.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Takes orders from customer and prepare items requiring short preparation time.
Serves customers in an efficient and friendly manner.
Completes orders from steam tables and grill and serves customers at multiple stations.
Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy.
Follows HACCP guidelines to ensure quality and safety of food supply.
Resolves customer concerns.
Performs other duties as assigned.