The Production Cook, working alone or in a kitchen team, provides high volume, hands on preparation of hot and cold food items from raw ingredients in a full production kitchen. Produces daily menu from production orders provided by management using standardized recipes. Judgment must be used to produce menu in appropriate batch sizes to closely follow consumption. Production cook may set up and work 'cook to order' display stations and must maintain standards that insure food safety and presentation, quality, cleanliness and customer service levels are achieved in a fast paced, challenging environment. Requires experience and skill set to produce a varied menu for up to 1,500 guest per meal period.
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Number of Employees
1,001-5,000 employees