Cook

Position Overview

Under the direction of the General Manager of Nutritional Services, responsible for the consistent food preparation, of the highest quality, presentation and flavor for the entire facility and catered functions. Follow meal preparation according to well defined recipes.

Responsibilities of a Line Cook

• Ensure that all food preparation is in accordance with regulatory guidelines.

• Ensure all food are prepared in a consistent manner and meet departmental quality standards; quickly, accurately and consistent.

Qualifications of a Line Cook

• Knowledge of "Back of the House" systems, inventory, and wastage control

• Strong organizational and interpersonal skills

• Ability to determine appropriate course of action in complex situations.

• Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude.

• Ability to manage multiple and simultaneous responsibilities so to prioritize scheduling of tasks to meet deadlines.

• Ability to communicate effectively, both orally and in writing

• Ability to actively listening and display empathy while problem-solving.