Training Table Cook- University of Central Florida

Compass Group•University, FL

4d•$18 - $20•Onsite

About The Position

This position is responsible for preparing food in accordance with applicable federal, state, and corporate standards, guidelines, and regulations, ensuring quality food service is provided at all times. The role involves preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. Serving meals involves correct portioning, meeting outlined standards, and ensuring food is at the correct temperature, attractive, and tasty. The cook will also be responsible for cleaning the kitchen, maintaining cleanliness standards, and properly storing or discarding excess food according to safe food-handling procedures. This role requires operating and maintaining kitchen equipment as instructed, assisting in production planning, record keeping, and reporting, as well as assisting in ordering and receiving food and supplies. Reporting needed maintenance, faulty equipment, or accidents to the supervisor immediately is crucial. The position also involves attending in-service and safety meetings, maintaining good working relationships, and performing job duties safely while maintaining a clean and safe work environment. Adherence to company policies and procedures, including specific safety guidelines for handling knives, hot items, and proper lifting techniques, is mandatory. The role also ensures proper presentation, portion control, and maintenance of serving temperatures, following HACCP standards, and a personal commitment to safety.

Requirements

Tastes all prepared food items.
The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
The use of slip-resistant shoes and proper lifting techniques.

Responsibilities

Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
Cleans kitchen after preparation and serving, maintaining high standards of cleanliness.
Stores or discards excess food in accordance with safe food-handling procedures.
Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
Operates and maintains kitchen equipment as instructed.
Assists in production planning, record keeping and reporting as required.
Assists in the ordering and receiving of all food and supplies as required.
Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
Attends in-service and safety meetings.
Maintains good working relationships with coworkers, customers, administrators and managers.
Performs job safely while maintaining a clean, safe work environment.
Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards.
Personal commitment to your own safety and that of others.
Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. The use of slip-resistant shoes and proper lifting techniques.