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Don't guess if your resume is good enough.
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About the Role
The Cook is responsible for the overall management of the kitchen, providing nutritional daily meals in an organized environment, and supervising the implementation of sanitary standards, food preparation, and delivery systems.
Responsibilities
- Ensure food is ordered, received, cooked, and served.
- Ensure inventory is maintained.
- Maintain kitchen sanitation, meeting health code regulations.
- Train client population in proper sanitary procedures.
- Train client population in various food preparation responsibilities.
- Prepare menu in accordance with weekly cycle menu.
- Maintain recipe and production records.
- Inspect food deliveries.
- Ensure a daily closing procedure is followed.
- Submit monthly inventory and order to NYS Office of General Services.
- Keep all food services department documentation on file as per regulations.
- Ensure all equipment is cleaned daily and is in operational condition.
- Make suggestions for new menu ideas.
- Order and prepare food items for special events, such as banquets and out-of-house trips.
Requirements
- Minimum High School diploma required.
- Certification in safe food handling required.
Skills
- Safe food handling
- Food preparation
- Inventory management
- Sanitation standards
- Menu planning
- Record keeping
- Equipment maintenance
Education Level
- High School diploma