Salad Bar/ Prep Cook

ISS•Morrisville, NC

2d•$19 - $21•Onsite

About The Position

The Prep Production Cook is responsible for producing visually appealing and good tasting foods to Guckenheimer standards. You will prepare, season, and cook soups, meats, vegetables, desserts, or other products as under the direction of the Cook, or Chef, and well as serving customers during meal periods.

Requirements

Must be able to use standard kitchen equipment correctly and safely. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills, and broilers
Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation
Ability to coordinate work with and follow the direction of the chef or cook
Use of food cost control methods
Possess ServSafe certification or City/State Food Handler Card
Employees must be able to work under pressure and time deadlines during peak periods
The job requires delivery of hot and cold food to campus sites using carts and vans
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

High volume catering production experience a plus
Cash handling/Cashier experience a plus

Responsibilities

Season and cook food according to recipes and experience
Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
Portion, arrange, and garnish food, and serve food to patrons
Regulate temperature of ovens, broilers, grills, and roasters
Substitute for or assist other cooks during emergencies or rush periods
Follow all safety rules and actively prevent accidents
Commitment to the service values and ethics of the client company
Must comply with all ServSafe and HACCP programs and principles
Performs other duties as assigned
Must follow all safety rules and actively prevent accidents