POSITION TITLE: Full Cook
POSITION OBJECTIVE: Performs a variety of culinary duties related to the preparation and presentation of meals. Is responsible for portion control and general food production procedures in the kitchen.
RESPONSIBILITIES:
- Prepares entrees, soups and side dishes for meals:
-pre-checks the production sheet t ensure that all items, in correct quantity and quality, are available for the meal
-may be required to instruct swing cook, and/or direct general kitchen workers and student workers
-checks equipment to ensure it is available, clean and in good working order
-cooks and/or otherwise prepares food in accordance with the production sheet menu, correcting if necessary recipes for yield and quality after review with the manager
-times food preparation to coincide with starting meal hours and ensures that all food items are ready to serve at the necessary time
-makes substitutions as dictated by meal counts and approved by the manager
-prepares food in small batches, when possible, to ensure freshness and high quality
- Sets up and maintains service line:
-fills wells
-ensures proper food service utensils are available
-instructs server(s) in food portion size
-decorates line for proper presentation
-replenishes food items during meal
-consults with manager to determine use of leftover food
-properly stores leftover food in accordance to HAACP and ServSafe guidelines
-assesses the quality of all food items; coordinates with manager
-ensures that items on service line are properly labeled
- Utilizes the following equipment:
-knives (cutting, slicing, boning, pairing, carving)
-slicer
-deep fryer
-tilt skillet (saute, grill boil-does almost any cooking needed)
-grill (flat top and charbroiler)
-ovens (convection and combi)
-mixer with attachments
-kettles
-warmer box
-steam line
-thermometer
-steamer
-buffalo chopper
-range
-robot coupe
- Cleans equipment used in preparation of meal
- Coordinates cleaning schedule for the kitchen with other kitchen staff and student workers
- Completes production sheet and submits to manager
- Consults with receiver to ensure food items are pulled for next day’s meals. Notifies the manager of any problems.
- Responsible for maintaining proper food temperatures of both hot and cold foods (hot above 140°F and cold food below 40°F), taking corrective action when necessary. Keeps accurate food temperature charts, reporting problems to supervisors.
- Adheres to standards outlined by sanitation program (ServSafe), Lower Merion Health Department and Bryn Mawr College Dining Services.
- Performs other job related duties as assigned or directed.
- Works special events and catering functions as needed.
SCOPE AND COMPLEXITY:
- Performs routine assignments alone; follows established standard practices; refers non-standard conditions or situations to Unit Manger/Assistant Unit Manager.
- Work is subject to a daily (general) review by the manager.
- Errors result in loss of times and money. Some errors could result in potential health and safety danger to cook and/or student customers.
- Position requires basic gathering of data in form of production sheet. This information is used to forecast meal count and food orders for the future.
- Frequent physical effort involving lifting of heavy weight, stooping, standing or bending for extended periods of time.
- Work instructions in the form of production sheets are given out on a daily basis by the manager. Production sheets may be changed by the manager. Such instructions may be provided in written or oral form.
- Employee may be assigned to various shifts, responsibilities, or work locations.
- As Bryn Mawr College is a residential college, Dining Services is an essential service. Employees may be assigned to various shifts and units as needed.
SKILLS, ABILITIES, EXPERIENCE AND EDUCATION:
- Ability to read and follow oral or written instructions
- Ability to perform basic mathematical functions
- Good hearing/communication skills
- Excellent manual dexterity
- Must be able to lift 50+ lbs.
- Good reading skills
- Must be mobile between work stations and numerous campus buildings
- Must be able to climb stairs while carrying heavy items
- Must be able to bend over/pick up and lift up and down heavy items
- Must be able to work in extreme temperatures
- Must have good sight
- Ability to operate industrial-type kitchen equipment such as: meat slicer, steamer, steam kettles, ovens, cooking utensils, buffalo chopper, deep fryer, mixer, grill and range
- Ability to use and convert weights and measures, both liquid and dry
- Three years experience as a cook in the food service industry or any combination of education and experience to produce the necessary skills, abilities and knowledge
- Must have current ServSafe certification
