Performance Utility Cook

Exos•Philadelphia, PA

11d

About The Position

We are looking for an open minded, Utility Cook who is motivated, collaborative, entrepreneurial, professional, and passionate about helping others use food to fuel their bodies and redefining workplace culinary services. The Utility Cook position is responsible for working with the Executive Chef and Sous Chef(s) to ensure that all food service operations are organized and executed with excellence.

Requirements

High school diploma
Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures
Knowledge of FIFO method of stocking rotation.
Excellent customer service a must
Self-motivation and ability to work independently
Excellent time management, organizational, and communication skills
Compliance with Health Insurance Portability and Accountability Act of 1996 (HIPAA)

Nice To Haves

Culinary Degree: Bachelors, Associates, or Certificate
Culinary Nutrition degree and background preferred
Understanding of basic dietary exchange system based on (carbohydrates, protein, and fats)

Responsibilities

Cleans and refills all coffee urns and water infusers.
Using the FIFO method of stock rotation employee will stock all produce, meats, cleaning supplies, disposables, and dry goods.
Ensures all of the pots and pans are properly cleaned, sanitized, and returned to there appropriate places.
Ensures all snack areas are fully stocked throughout the day with packaged snacks, fresh fruit, and beverages.
Restocks all items as needed throughout the shift.
Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen in regard to the dish station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
Monitors quantities of all items and notifies Chef or Sous Chef to order those items.
Performs additional responsibilities as requested by the Chef or Sous Chef at any time.
Support all kitchen operation functions
Must be able to work catering events, nights, and weekends as needed by client request.
Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
Perform other duties as directed by the Executive Chef or Sous Chef
Reports to Executive Chef and Sous Chef(s)
Represent the business with the highest level of professionalism and energy
Maintain required records including food production, temperature, and inventory
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Will complete assigned projects in a timely manner
Will be knowledgeable of food sensitivities and allergies
Will be responsible for the cleanliness and organization of the kitchen