Koto Buffet Cook 1

Career Center•Placerville, CA

2d•Onsite

About The Position

The Koto Buffet Cook 1 is responsible for preparing, seasoning, finishing, and garnishing all food items. This role requires basic culinary knife skills and the ability to maintain cleanliness and sanitation standards in all work areas, including refrigeration and dry storage. The cook will follow recipes and control procedures, operate and clean food service machinery, and assist with guest requests and stocking duties. Accurate completion of food safety documentation and immediate reporting of safety concerns are also key responsibilities.

Requirements

Basic command of culinary knife skills.
Must be at least 18 years of age.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Prepares, seasons, finishes, and garnishes all food.
Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
Ensures that their culinary work station is clean and sanitized.
Properly rotates, wraps and labels food products.
Follows all recipes, specs, and control procedures.
Maintains a clean and sanitary area at all times in full accordance with health regulations.
Breaks down, cleans and assembles various types of food service machinery associated with food production.
Assists with guest requests when needed.
Helps stock dishes when needed.
Assists with storage and proper rotation of food products.
Uses dry and liquid measure and scales.
Stirs and strains soups and sauces.
Maintains a culinary work station when required.
Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).
Accurately completes all food safety documentation as assigned.
Immediately reports safety issues or concerns to management.
Performs all other duties as assigned.