Cook

Overview

The Assistant Cook is responsible for assisting with the day-to-day execution of the menus and culinary deliverables in a high volume production environment. The Assistant Cook will accurately and efficiently prepare, portion, cook, chill and present a variety of hot and/or cold food items for various meals using standardized recipes. Is responsible for work production, sanitation, HACCP compliance, regulatory success, recordkeeping and safety.

Responsibilities

WORK PRODUCTION Works from recipes and production sheets to assemble ingredients. Assembles, prepares and measures all ingredients adhering to production sheets. Uses scales and other measuring/weighing devices as appropriate. Modifies or prepares foods to appropriate consistencies. Cleans, chops, trims, dices, cuts, slices and portions vegetables, meats and baked goods to assure uniformity. Uses equipment such as robo coupe, grinders, choppers, slicers, knives, peelers, and shredders to pre-prep raw fruits and vegetables. Portions all ingredients according to recipe. Accurately weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used.

Checks dates on all ingredients to verify items are within time limitations. Assembles ingredients and prepares menu items, adhering to standardized recipes and temperatures in order to provide food items with maximum nutrients and taste. Observes and tastes food to ensure that it meets high quality appearance and palatability standards. Immediately chills prepared items in order to control bacteriological growth. Transfers chilled products to storage for proper holding. Conducts random taste test throughout the process to ensure product palatability. Maintains production schedule.

Is flexible to work varied work schedule to accommodate special events including weekends, evenings and observed holidays according to union contract rules. HACCP AND REGULATORY COMPLIANCE (Hazard Analysis and Critical Control Points) : Responsible for DOH compliance and strives for regulatory success. Follows HACCP methods for storing, cooking, preparing and cooling foods. Must follow HACCP regulations for flow of food, labeling, dating and recordkeeping. Monitors and records temperature of all perishable items upon storage or delivery and before and after service to ensure temperatures are within safety limits.

Monitors and records temperature of cooler and ingredient storage areas to ensure proper temperatures and freshness of prepared food are maintained at all times. Stores all foods in correct place, wrapping, labeling and dating all items properly to preserve and protect the quality of foods. Rotates all inventory daily in each holding/storage area ensuring that items are stored chronologically (first in, first out). Maintains food quality control by checking for any product that is damaged, leaking and/or spoiled. Reports any such incidence to management for corrective action. Immediately reports faulty…

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