Cook

The Assistant Cook is responsible for assisting with the day-to-day execution of the menus and culinary deliverables in a high volume production environment. The Assistant Cook will accurately and efficiently prepare, portion, cook, chill and present a variety of hot and/or cold food items for various meals using standardized recipes. Is responsible for work production, sanitation, HACCP compliance, regulatory success, recordkeeping and safety.

Responsibilities

• WORK PRODUCTION Works from recipes and production sheets to assemble ingredients.
• Assembles, prepares and measures all ingredients adhering to production sheets.
• Uses scales and other measuring/weighing devices as appropriate.
• Modifies or prepares foods to appropriate consistencies.
• Cleans, chops, trims, dices, cuts, slices and portions vegetables, meats and baked goods to assure uniformity.
• Uses equipment such as robo coupe, grinders, choppers, slicers, knives, peelers, and shredders to pre-prep raw fruits and vegetables.
• Portions all ingredients according to recipe.
• Accurately weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used.
• Checks dates on all ingredients to verify items are within time limitations.
• Assembles ingredients and prepares menu items, adhering to standardized recipes and temperatures in order to provide food items with maximum nutrients and taste.
• Observes and tastes food to ensure that it meets high quality appearance and palatability standards.
• Immediately chills prepared items in order to control bacteriological growth.
• Transfers chilled products to storage for proper holding.
• Conducts random taste test throughout the process to ensure product palatability.
• Maintains production schedule.
• Is flexible to work varied work schedule to accommodate special events including weekends, evenings and observed holidays according to union contract rules.
• HACCP AND REGULATORY COMPLIANCE (Hazard Analysis and Critical Control Points) : Responsible for DOH compliance and strives for regulatory success.
• Follows HACCP methods for storing, cooking, preparing and cooling foods.
• Must follow HACCP regulations for flow of food, labeling, dating and recordkeeping.
• Monitors and records temperature of all perishable items upon storage or delivery and before and after service to ensure temperatures are within safety limits.
• Monitors and records temperature of cooler and ingredient storage areas to ensure proper temperatures and freshness of prepared food are maintained at all times.
• Stores all foods in correct place, wrapping, labeling and dating all items properly to preserve and protect the quality of foods.
• Rotates all inventory daily in each holding/storage area ensuring that items are stored chronologically (first in, first out).
• Maintains food quality control by checking for any product that is damaged, leaking and/or spoiled.
• Reports any such incidence to management for corrective action.
• Immediately reports faulty operation of equipment to management to repair or replace.
• Must comply with all federal, state, and local laws.
• Must comply with Loretto and Dining Services policies and procedures, and follow infection control practices when performing daily tasks.
• Reports all accidents, incidents and hazardous conditions and/or equipment to Management.
• SANITATION Maintains strict sanitary standards, according to departmental policy and regulatory requirements.
• Immediately takes all pans, bowls, and utensils after each use to pot washing area for cleaning in order to keep work areas clean at all times.
• Cleans and sanitizes all workstations, knives and equipment immediately after use and prior to preparation of other items, or to adhere to regulatory agencies standards.
• Uses correct cutting board for meats, poultry, and vegetables as designated to prevent cross contamination.
• Dis-assembles, washes and sanitizes slicers and food processing machines immediately after using to prevent bacteria growth.
• Washes and sanitizes kettles and other equipment after each use and prior to use with other recipe items.
• Organizes and cleans all coolers and freezers.
• Maintains clean work area at all times to ensure sanitized and sterile environment.
• Uses all food preparation equipment in accordance with established departmental protocol and safety regulations to minimize injuries and maintain a safe work environment.
• Reports malfunctioning equipment to Dining Services Manager for repair or replacement.
• Adheres to all safety related policies and procedures.

Requirements

• High school diploma, GED, or TABE test required.
• Must become ServeSafe certified, Level I, at the first opportunity presented by employer to take course.
• Good reading, writing and basic mathematical skills required.
• Must be able to understand and follow oral and written directions.
• Excellent communication skills and the ability to interact professionally and positively with co-workers and supervisors.
• Ability to work in a collaborative team environment.
• Ability to lift boxes, cartons, and pans of food up to 50 lbs.
• Ability to stand for long periods of time (up to 8 hours).
• Ability to do routine cleaning.

Preferred

• High volume cooking experience in a large institution is desirable.

Pay

Pay Range $20.31 - $22.14 / hour

Benefits

• Excellent medical, dental, prescription and vision insurance
• Disability coverage Tuition Reimbursement Program 401(k) Retirement/Pension Plans Discounted Gym Membership Paid Time-Off Accrual Fun events for employees

Convenient locations with free parking

• Employee Coaches - to help you achieve life goals
• Diaper Assistance Program Opportunity for career growth and movement within 19 sites

• Ability to frequently stand, walk, push, pull, lift, grasp, climb, balance, stoop, kneel, crouch, reach, talk, hear, see and perform repetitive motions.
• ENVIRONMENTAL CONDITIONS Ability to adapt to hot or cold environments while performing the duties of this job.