Cook 1

About This Role

The Cook 1 will assist the Chef in producing food products for all kitchen services, including cafeteria, banquets, and dining rooms. This role involves developing culinary skills, maintaining a sanitized kitchen environment, and ensuring the quality of ingredients.

Responsibilities

• Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry)
• Experience using knives and various kitchen equipment
• Recreate recipes consistently on all food preparation
• Minimize food waste through cross utilization
• Create workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat)
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Be responsible for the quality of ingredients

Requirements

• Previous experience in a professional kitchen environment
• Strong organizational skills
• Ability to work independently
• Ability to be on your feet for long periods of time
• Ability to lift at least 50 pounds
• At least 21 years of age
• Willingness to work a variety of day/night and weekend shifts

Qualifications

• Previous experience working in a professional kitchen environment is desired.

Benefits

Certifications