Sodexo S A Miami Gardens , FL 33014
Posted 6 days ago
Job Description
SODEXO LIVE! POSITION DESCRIPTIONS
COOK I
Section 1: Identifying Information
Position Title: Cook I Job Group: Culinary
Reports to: Sous Chef, Executive Chef Job Code: 84AA1K
Approvals: Sous Chef, Executive Chef Status: Full/Part-time Hourly
Section 2: Position Purpose:
The Cook I position performs as an informal leader among its peer cook positions. The Cook I will
assume grill or line responsibilities within the kitchen requiring detail and creativity and will perform
responsibilities for food preparation that require a greater level of experience and expertise than Cook II
and Cook III.
This position may exist in a convention center, a sporting or events arena, restaurant or other type of
entertainment-related venue that is managed by Sodexo Live!.
The Cook I will contribute to Sodexo Live!'s operational and financial success by following all Sodexo
Live! culinary standards for sanitation and preparation, and by guiding other Culinary staff members to
ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations
and to maximize food revenues.
Section 3: Responsibilities, Supporting Actions, and End-Results
Major Responsibility: Prepare and coordinate orders to ensure they are cooked in a timely, accurate,
consistent and quality manner.
Supporting Actions:
Executive Chef or Sous Chef.
Utilize proper recipes, equipment, tools and utensils.
Adhere to company standards for food quality, taste, flavor and presentation.
Ensure that food is portioned and presented according to standards, as well as guest
specifications and preferences; Inspect portions and appearance of food prepared by other staff
members, as directed by Executive Chef or Sous Chef to ensure consistent adherence to Sodexo
Live! standards for food quality.
Ensure all products are prepared, held and served at correct temperatures.
Work in collaboration with other unit culinary team members to achieve operational objectives;
Assist in training fellow kitchen staff members, as directed by Executive Chef or Sous Chef.
quality and efficiency.
End Results: Food is prepared and presented in a consistent, efficient and appetizing manner: All
Sodexo Live! standards for food quality are met; Guests receive an E3 experience; Culinary department
runs smoothly.
2
Essential Function: Yes Percentage: 65%
Major Responsibility: Comply with all established health, sanitation and safety procedures.
Supporting Actions:
Wash and dry hands frequently.
Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for
assistance when necessary.
Do not move too quickly or run through kitchen areas.
Move cautiously near corners and when carrying things; Report any blind corners, problem floor
surfaces, or hazardous areas.
Ensure the proper storage, rotation, labeling and dating of all products.
Serve as an example for keeping work areas clean, sanitized and organized.
Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen
and/or dining areas.
guidelines, and Personal Protective equipment (PPE) requirements.
and general safe work practices.
End Results: Accidents/Incidents are minimized; Loss is mitigated; Que3st Standards are achieved for
all food safety and sanitation measurements. Profitability is maximized.
Essential Function: Yes Percentage: 25%
Major Responsibility: Contribute to goal of 100% customer satisfaction through personal commitment to
teamwork and service.
Supporting Actions:
special requests and never allowing less than perfect food product to leave the kitchen.
Participate in and foster positive team relations with both front and back of the house staff.
Assist with re-stocking of equipment, supplies and food items as needed.
Work multiple stations throughout a shift, as assigned.
Train, support and assist other positions when needed, as directed by Executive Chef or Sous
Chef.
End Results: 100% Customer Satisfaction is achieved; Sodexo Live! is recognized at the #1 Event
Hospitality provider.
Essential Function: Yes Percentage: 10%
Section 4: Decisions free to make and decisions that depend on positions advice
Decisions free to make:
Organization of on-going work activities.
Methods for completion of day-to-day tasks.
Actions that enhance the customer experience.
Decisions that depend on positions advice:
Approval of any matter with a cost or expense implication.
Actions outside of established policies and procedures.
3
Actions that could involve significant organizational risk.
Actions that impact productivity.
Actions with potential negative impact to customer experience.
Section 5: Dimensions
A Cook I will typically be assigned to a single facility with the necessity to work in various stations or
locations within that given unit. Receives a moderate level of supervision with instructions given for
routine work and detailed instructions given for new lines of work or special assignments. Has minimal
latitude for independent decision making.
Section 6: Job Qualifications/Skills
Required:
Minimum of 3 years experience in food preparation in a fast paced environment.
Must be able to interact verbally and listen attentively to co-workers and supervisors.
Ability to follow written and oral direction.
Ability to work under pressure and independently.
Preferred:
Other Requirements:
Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and
carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from
warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights,
weekends and holidays.
Must be able to meet the following requirements with reasonable accommodation:
periods of time.
taste or smell.
The employee is occasionally required to stoop, kneel, or crouch.
The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit
several times a day.
and ability to adjust focus.
to ensure that the guests' needs are met.
parts and extreme heat.
Employee must be able to perform repetitive motions.
The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
Employee must be able to work in a cold environment - such as when cleaning walk-in
refrigerators.
The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
Employee must have ability to apply common sense understanding to carry out detailed but
uninvolved written or oral instructions.
Employee must be able to operate in an environment with moderate to high noise
Employee must have the ability to walk with non-skid shoes at all times.
Employee must have the ability to access and produce information on a computer.
Hours may be extended or irregular to include nights, weekends and holidays.
Application Instructions
Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
Sodexo S A