Summary
Under general supervision, the Cook is responsible for preparing, cooking, and serving food in quantity for a large-scale kitchen operation. This role also involves maintaining cooking equipment, ensuring a clean and safe work environment, and supporting food service operations as needed.
Essential Duties & Job Functions
Prepare meats, fish, and vegetables for cooking using commercial kitchen equipment such as grinders, slicers, peelers, and hand tools. Cook a variety of foods including meats, soups, cereals, and vegetables using large-scale kitchen equipment such as steam-jacketed kettles, commercial ovens, meat roasters, and grills. Ensure proper portioning and timely serving of meals on the tray line or service stations. Carve meats and assist with plating or buffet-style serving. Monitor food quality, taste, and presentation to meet established standards. Maintain cleanliness and sanitation of work areas, equipment, and utensils in compliance with food safety regulations. Assist in inventory management, including receiving, storing, and rotating food supplies. Support senior kitchen staff in menu preparation, recipe execution, and special dietary requirements. Perform related duties as assigned to ensure smooth kitchen operations.
Qualifications
Previous cooking experience in institutional, restaurant, or catering kitchens preferred. Knowledge of food preparation methods, kitchen equipment, and safety procedures. Ability to follow recipes and portion guidelines accurately. Strong teamwork and communication skills to collaborate with kitchen and service staff. Physical ability to lift, bend, and stand for extended periods in a fast-paced environment. Food Handler’s certification or equivalent required.