Associate, Cook

TITLE: Associate, Cook DEPARTMENT: Kitchen REPORTS TO: Culinary Supervisor About the Role

Reporting to the Culinary Supervisor, the Associate, Cook is responsible for performing day-to-day tasks on the production floor. The Associate, Cook executes production satisfactorily on the Kitchen floor, which includes prep, hotline, staging, dish room, and blixing.

How You’ll Make a Difference

• Support Culinary Leadership in executing food preparation and production on the kitchen floor, which includes but is not limited to the following: Food Preparation, cooking, recipe adherence, Quality Control/Quality Assurance, temperature-taking, time tracking, and cleaning of the kitchen and equipment.
• Work with commercial kitchen equipment to include but not limited to commercial ovens, combi-ovens, tilt skillets, steam jacketed kettles, blixers, stand mixers, immersion blenders, food processors, seven chef.
• Understand basic troubleshooting or identification of malfunctioning kitchen equipment and reporting of damaged equipment to Culinary Leadership.
• Maintain compliance with GMPs as well as all applicable company policies.
• Maintain working knowledge of new and existing SOPs and policies across the culinary team and other departments as required; ensure processes and policies are adhered to at all times
• Organizing working area with the correct ingredients, kitchen equipment and utensils as directed by Culinary Leadership and standardized recipes
• Execute Culinary production needs based on the recipes provided and within the the time standards set by kitchen management
• Ensure that Sanitation buckets, cleaning solution and materials are on the line prior to production as well as making sure all GMPs are followed.
• Fulfill all documentation, Batch Sheets, Equipment Cleaning Logs, Sanitation Bucket Logs, Vegetable Washing Logs, Cooking/Cooling Logs, Quality Control and Quality Assurance on the floor when appropriate and submit to lead or manager on duty in a timely manner.
• Adhere to proper food storage practices to include allergen storage procedures, compliance with First IN First Out (FIFO) and First Expiration First Out (FEFO)
• Ensure that Meal Components are properly labeled with correct amount, date, meal code
• Stay compliant with safety policies, changes, and rollouts
• Additional duties that may be assigned