Cook I

Company: Blackstone Consulting
Location: Copiague
Posted on: June 25, 2022

Job Description:

Job DescriptionDescription/Job SummarySeeking a future employee that has worked within a major institution where meals are mass prepared (200-800 served at each meal service).Basic Qualifications:

• Certificate in food handling/sanitation methods, or ServSafe certified preferred.
• Experienced in customer service
• Strong work ethics
• Experience Demonstrated history of related Food Service experience
• Prior Cook experience within a fast pace/high volume environment
• Ability to prepare and cook to order foods requiring short preparation time.
• Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• Ability to perform progressive cookingSpecific Responsibilities:
  • Prepares and cooks to order foods requiring short preparation time.
  • Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
  • Replenish the serving line.
  • Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to customers.
  • Provides the highest quality of service to customers at all times.
  • Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
  • Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
  • Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
  • May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
  • May clean and sanitize workstations and equipment and must follow all company, client and regulatory rules and procedures.
  • Set steam tables; serve or ensure proper serving of food.
  • Cleans area of responsibility and practices "Clean As You Go".
  • Performs progressive cooking.Additional Responsibilities:
    • Adhere to the BCI rules and regulations set forth in the employee handbook.
    • Comply with all HACCP standards.
    • Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
    • Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.
    • Applies basic skills and may develop skills appropriate for the position.
    • Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.Physical Demands:
      • May lift and carry up to 50 lbs.
      • Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods)
      • Some bending and squatting.Minimum Hiring Standards:
        • Must be at least 18 years of age at time of pre-employment screening
        • Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any timeEOE/M/F/D/V/SOResponsibilities/DutiesFood prep and cookRequired SkillsKnife skills, operating kitchen equipment, and product knowledge

Keywords: Blackstone Consulting, New Rochelle , Cook I, Hospitality & Tourism , Copiague, New York