Cook II
Blackstone Consulting
Description/Job Summary
Envision Food Services, LLC!
Envision Food Services, LLC strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees.
Title: Cook II
Reports to: Project Manager, Dining Facilities Manager
Summary:
Seeking a future employee that has worked within a major institution where meals are mass prepared (300-1000 served at each meal service). The right fit will be able to follow recipe cards, take little direction, and be able to handle multiple tasks at once.
Basic Qualifications:
+ Certificate in food handling/sanitation methods, or ServSafe certified preferred.
+ Experienced in customer service
+ Strong work ethics
+ Experience Demonstrated history of related Food Service experience
+ Prior Cook experience within a fast pace/high volume environment
+ Ability to prepare and cook to order foods requiring short preparation time.
+ Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
+ Ability to preform progressive cooking
Specific Responsibilities:
+ Prepares and cooks to order foods requiring short preparation time.
+ Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
+ Replenish the serving line.
+ Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to
+ customers.
+ Provides the highest quality of service to customers at all times.
+ Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
+ Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
+ Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
+ May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
+ May clean and sanitize workstations and equipment and must follow all company, client and regulatory rules and procedures.
+ Set steam tables; serve or ensure proper serving of food.
+ Cleans area of responsibility and practices "Clean As You Go".
+ Performs progressive cooking.
Additional Responsibilities:
+ Adhere to the EFS rules and regulations set forth in the employee handbook.
+ Comply with all HACCP standards.
+ Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
+ Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
+ Applies basic skills and may develop skills appropriate for the position.
+ Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.
Physical Demands:
+ May lift and carry up to 50 lbs.
+ Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods)
+ Some bending and squatting.
+ Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Minimum Hiring Standards:
+ Must be at least 18 years of age at time of pre-employment screening
+ Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.
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