Job Overview
Job Description
Overview:
The cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and or cold food items for various meal periods and catered events according to state, federal, health code, and prescribed diet standards.
Responsibilities:
Attends all allergy and foodborne illness in-service training
Cleans and sanitizes workstation according to regulatory rules and procedures
Comply with all HACCP procedures and policies
Follows basic recipes and or product directions for preparing, seasoning, cooking, tasting, carving, serving of all food stuffs for consumption in the establishment.
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
Prepare food in accordance with current applicable federal, state, and corporate standards
Prepares food under direct supervision or instruction 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
Provides the highest quality of service to the customer at all times
Read food orders and prepare food according to instructions
Qualifications:
Required:
High School Diploma or 3-5 years of cook experience
Preferred:
Culinary degree
EXPERIENCE:
Required:
Knowledge of basic operation of equipment
Preferred:
1-2 years of related work experience
LICENSURE/CERTIFICATION/REGISTRY/LISTING: REQUIRED
PREFERRED
Serve-safe certificate, culinary degree or certificate
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