First Cook

Job Description

Assists Chef Manager with planning and preparation of food. Leads and guides Second Cooks in the performance of duties. Prepares all food items according to standard recipes.

Job Responsibility

• * Tests new recipes and products under the guidance of the Chef Manager.
• * Leads and guides Second Cooks in the performance of duties. May assist in prioritizing and assigning work based on workflow fluctuations.
• * Prepares and presents all food items according to standardized recipes.
• * Portions food products according to established portion control guidelines.
• * Sets up garnishes and demonstrates plate presentation for staff serving food.
• * Operates cooking equipment according to manufacturer's safety guidelines. Reports any malfunctioning equipment to management.
• * Monitors food usage and anticipates "run outs" during the meal services.
• * Follows all food safety precautions and monitors food temperatures during production, rotation and organization, according to HACCP guidelines.
• * Cleans respective work area. Maintains a high standard of sanitary practice in food preparation.
• * Assists in production forecasting and maintains inventory and storage of prepared foods. Records overages and shortages based upon patient census
• Performs related duties, as required.

*ADA Essential Functions

Job Qualification

• High School Diploma or equivalent required. Successful completion of a Culinary Arts training program, preferred.
• Serve Safe, HACCP or related food safety certification, preferred.
• Minimum of five (5) years Second Cook experience, required.
• Ability to communicate effectively and follow instructions, required.

*Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).