Cook - 3

Job Description

TITLE OF POSITION:         Cook- 3

REPORTS TO:                      Chef

FUNCTION:                         Under the direct supervision of those above, this position provides preparation, cooking and miscellaneous support to the kitchen.

FLSA STATUS:                    Non-Exempt

SCHEDULE:                         TBD.

Summary:

This position provides traditional cook duties. Activities included but are not limited to: washing meats, and vegetables, cutting, chopping slicing ingredients, etc. Combining ingredients to established recipes and cooking them until complete. Cooks are responsible for food safety, cleaning and sanitizing. In addition, cooks assists with setup, tear down serving station and serving food. This position interacts with students, staff, faculty, guests, and administration personnel.

Essential Functions of the Job:

1. Conducts activities related to food handling and cooking. Included but not limited to:
2. Set up workstations with all needed ingredients and cooking equipment.
3. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

c.      Cook food in various utensils or equipment i.e. tilt skillets, ovens, kettles, grills, steamers, salamanders etc.

d.     Check food while cooking to stir or turn.

e.      Ensure great presentation by dressing dishes before they are served.

f.       Keep a clean, sanitized and orderly environment in the kitchen.

g.     Ensure all food and other items are stored properly.

h.     Check quality of ingredients.

1. Follows establish menus rotations and recipes.
2. Keeps storerooms clean. Helps with food inventory and stocking as required.
3. Maintains certification in Florida Department of Business & Professional Regulation approved “food safety” program.
4. Assists with food serving as requested.
5. Assists with kitchen maintenance during breaks i.e. painting, thorough deep cleaning, moving equipment and racks, etc.
6. As required, provide emergency/unscheduled off normal work schedule including nights, weekends or overtime as needed.
7. Maintains supply inventories by checking stock to determine inventory level; anticipating needed supplies, verifying receipt. Notifies managers when resupply orders are required.
8. Keeps work areas clean and presentable. Cleans up kitchen areas no matter the cause.
9. Keeps safety for him/her-self and others in mind.
10. Participates with safety training and complies with seminary safety policies.
11. Complies with all safety aspects of assigned activities, uses personal protection equipment as instructed. Notifies management of safety concerns.
12. Treats everyone in a professional, friendly and hospitable manner.

Main Tasks

1.     Prepares salad station and special salads. Sets up and ears down salad bar as required.

2.     Prepares deli station. Sets up and tears down deli cooler as required. Keeps condiments supplied.

3.     Prepares lunch, brunch on Sundays.

4.     Prepares dinner.

Supervisory Responsibilities:

1. None

Qualifications:

1. High school diploma or equivalent. Diploma from a culinary school is an advantage.
2. Possession of current Florida state driver’s license.
3. 5 + years of proven experience as a cook.
4. Maintains certification in Florida Department of Business & Professional Regulation approved “food safety” program. If not certified must obtain certification within 60 days of hire.
5. Good verbal communication skills.
6. Highly understandable spoken English is required. Bilingual in Spanish is helpful.
7. Punctual.
8. Ability to work in a team environment.

9.     Position requires completing a successful a back ground/criminal screening and driver’s license check. It also requires re-screening on a periodic basis.

Physical Demands:

1. While performing the duties of this job, the employee is regularly required to talk and hear.
2. This position is very active and requires substantial standing, and walking, with frequent bending, kneeling, stooping, throughout the day.
3. Ability to have effective hand movements: repetitive motion, and finger dexterity.
4. The employee must frequently lift and/or move items over 25 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.
6. Position occasionally requires ability of operating/driving seminary vehicles and carts on campus.

Work Environment:

1. While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles, moving mechanical parts, hot surfaces, sharp objects and vibration. The noise level in the work environment can be loud.
2. Chemical handling will occur e.g. cleaners, soaps, paints, oils, greases, etc.
3. Most duties of this job occur while indoors with limited air conditioning, high humidity and hot kitchen environment. Occasional outdoor work in bright sunlight or in shade with high temperatures and humidity occurs during special events.
4. Primary lighting indoors is from incandescent, LED, or fluorescent overhead fixtures.

Rights:

This job description is not designed to contain an exclusive list of duties or responsibilities. This description may change at any time with or without notice and may require additional duties to be completed. The employee must be able to perform the essential functions of the position satisfactorily and that, if requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. This description is not a contract between the seminary and the employee and the employment relationship between the seminary and the employee is at will and may be terminated by either party for any reason, with or without cause or warning.