Salad Bar/ Prep Cook

ISS•Morrisville, NC

1d•$18 - $19

About The Position

The Prep Production Cook produces visually appealing, good-tasting food to Guckenheimer standards. Under the direction of a cook or chef, the role prepares, seasons, and cooks soups, meats, vegetables, desserts, and other products, and serves customers during meal periods. The position works Monday through Friday, 6:00 a.m. to 3:00 p.m., at an hourly rate of $18–$19. The employee must comply with ServSafe and HACCP programs and principles, follow HSEQ policies and procedures, maintain safety and quality standards, and report potential hazards or compliance concerns. Employment may be contingent on successful completion of a background check and, where applicable, drug and/or alcohol screening, in accordance with applicable laws and company requirements.

Requirements

Passion for customer service.
Positive attitude.
Dependability.
Ability to communicate effectively.
Ability to use standard kitchen equipment correctly and safely.
Knowledge of raw materials, production processes, quality control, costs, and food preparation techniques.
Ability to coordinate work with and follow the direction of a chef or cook.
Knowledge or use of food cost control methods.
ServSafe certification or a City/State Food Handler Card.
Ability to work on one's feet for up to 8 hours a day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Must report to work dressed according to the dress code.
Ability to work under pressure and time deadlines during peak periods.

Nice To Haves

High-volume catering production experience.
Cash handling or cashier experience.

Responsibilities

Season and cook food according to recipes and experience.
Observe and test food, including taking temperatures, to determine whether it is sufficiently cooked; adjust seasoning to customer tastes.
Weigh, measure, and mix ingredients according to recipes using kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve it to patrons.
Regulate the temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Follow safety rules and actively prevent accidents.
Comply with ServSafe and HACCP programs and principles.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.
Deliver hot and cold food to campus sites using carts and vans.
Perform other duties as assigned.