- Cooks assigned menu items and special orders.
- Cooks assigned food items per recipes, production sheet specifications, and department guidelines.
- Rotates food (i.e., uses oldest items first), assures food is cooked properly (e.g., right temperature, not raw, not greasy, not burnt), and is garnished attractively.
- Employs the "batch cook preparation method" (i.e., batches specified for each item to ensure freshness, food quality, consistency, timeliness, and attractive presentation) throughout the shift.
- Places food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution.
- Weighs, measures, and labels food for distribution to designated areas according to production assignments.
- Checks food for proper temperature (e.g., over 140 degrees for hot food and less than 40 degrees for cold food) before food leaves the work station.
- Responds to last-minute and specialty items immediately.
- Completes assigned advanced preparatory assignments from the production sheet by end of the shift.
- Informs supervisor as soon as possible if prep assignment cannot be completed by the end of the shift.
- Conducts showplace cooking demonstrations as assigned by Cook, Group Leader.
- Follows established safety precautions and sanitation procedures.
- Conducts temperature checks at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes.
- Operates and maintains equipment carefully and according to in-service training, manufacturer's manual, and Departmental Policies and Procedures Manual; reports mechanical failures or needed repairs to maintain equipment in good working conditions.
- Posts wet floor signs promptly and reports potential hazards immediately.
- Wipes up all spills (e.g., grease, liquids) immediately during meal preparation.
- Returns all service equipment to its designated location according to the station checklist.
- Wears appropriate uniforms/clothing, protective gear, gloves, etc., when handling food products as well as cleaning chemicals as per Department Policies and Procedures Manual and New York City and State Health Codes.
- Cleans and sanitizes all equipment and work station according to the Department Policies and Procedures Manual and New York City and State Health Codes.
- Uses clean and sanitized pots, utensils, and tools for the preparation of each new food product.
- Stores food properly with labels, dates, rotates (FIFO), discards, and reports outdated products to the supervisor as per the Department Policies and Procedures Manual and New York City and State Health Codes.
- Removes excess juice, fat, or grease before refrigerating. Checks with supervisor for possible use of food waste before disposing in the garbage (e.g., puts aside fat and vegetable trimmings for stock pot).
- Performs special scheduled cleaning assignments as assigned by supervisor.
- Adheres to established lifting procedures (i.e., lifting with the knees, not the back).
- Uses proper cleaning solution for each task as per department guidelines.
- Two (2)-four (4) years of kitchen/restaurant experience.
- Associate's Degree in the Culinary Arts. xhmxlyz
- Certified Vocational Training in the Culinary Arts.
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Cook - New York - Jobility Talent Solutions
Description
Job Title: Cook
Location: NYC, NY 10065
Shift: Candidate needs to be available 7 days a week on flexible AM or PM shifts (6 am - 2 pm or 1 pm to 9 pm)
Making sure you fit the guidelines as an applicant for this role is essential, please read the below carefully.
Job Summary:
Under supervision, prepares high-quality foods for patients, employees, hospital visitors, and special functions in accordance with standardized recipes. Ensures that food is "batch cooked" in sufficient amounts per production sheets to meet service schedules.
Food Preparation:
Performance Expectations:
Surveillance, Prevention, and Control of the Environment:
Performance Expectations:
Required Skills & Experience:
Required Education OR Certification:
OR
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