Cook1 - SMCC

The Cook 1 will prepare and/or direct the preparation of food for service, adhering to sanitation, health, and hygiene standards. They will use facility supplies and equipment to minimize waste and fraud. This role requires accuracy and efficient food preparation to maintain quality and safety.

Requirements

• Preparing food to be served using established production procedures
• Determining food and supply amounts
• Ensuring sufficient supplies in time for preparation
• Setting and maintaining steam tables
• Ensuring food is served according to recipes and standards
• Cleaning and maintaining kitchen equipment
• Performing food safety checks
• Planning food production
• Maintaining daily production records