Cook Union

ISS•Lincoln, NE

13d

About The Position

The Cook accurately and efficiently completes preparation lists, assigned tasks, and food preparation for breakfast, lunch, dinner, and special or catered events. The role follows applicable food-preparation procedures and ISS/Guckenheimer and client standards, including NetMenu recipes and production sheets. Specific responsibilities may vary based on account business needs and client requirements. The Cook maintains clean, organized, and safe work areas; follows workplace safety, food safety, HACCP, internal audit, and HSEQ procedures; and uses large-volume kitchen equipment safely. The role requires working under pressure and time deadlines during peak periods, attending meetings, and raising ingredient, equipment, food-safety, or other concerns to management. Other duties may be assigned.

Requirements

At least 1 year of professional cooking experience or equivalent education.
Ability to work safely with large-volume culinary equipment, including slicers, large mixers, food processors, blenders, and choppers.
Ability to stand for extended periods, up to 8 hours.
Ability to reach, bend, stoop, push or pull, and frequently lift up to 35 pounds.
Use team lifting, transportation carts, or other assistance when handling heavy loads.
Arrive properly dressed according to the dress code.
Ability to work under pressure and meet time deadlines during peak periods.
Follow workplace safety, food safety, HACCP, internal audit, and HSEQ policies and procedures.

Responsibilities

Clock in and out for the workday and breaks.
Provide service in accordance with ISS/Guckenheimer and client standards.
Prepare food using applicable federal, state, and local guidelines and regulations.
Apply basic cooking and preparation techniques required for the work assignment.
Prepare NetMenu recipes as directed by production sheets and the LC, SC, or Executive Chef.
Clean and sanitize work areas and equipment in accordance with company and government requirements.
Notify management about ingredient discrepancies or availability, food or equipment safety issues, and other situations requiring management attention.
Attend all meetings of the day.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.
Perform other duties and responsibilities as assigned.