Cook III - Food Truck

SUMMARY:

The Cook II assists with Kitchen Line set up and coordinates all food items to be used on the Line. Receive orders, prepare food items to recipe standards and procedures and following sanitary and proper food handling procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Set up the line at the start of the shift. Ensure all ingredients and supplies are available to meet the daily cooking requirements. Maintain proper and adequate set-up of the kitchen/station on a daily basis.
• Cook and prepare all food orders according to recipe standards and procedures following sanitary and food safety guidelines and handling procedures.
• Follow recipe and practice portion control to prepare, garnish, and present ordered items. Practice proper methods in preparing food to minimize wastage.
• Check the meat, fish and poultry before cooking to ensure that these are within quality standards. Cut and cook meat, fish and poultry in accordance with the daily production schedule.
• Keep front line full of fresh food.
• Take responsibility for quality of products served
• Handle, store, and rotate all products properly. Ensure all food items are properly stored following the first in first out procedures to avoid spoilage.
• Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality
• Requisition and stock all required food, paper products, and condiments
• Responsible for set-up, regular maintenance, cleaning, and breakdown of any machinery and equipment as well as daily cleaning of the prep kitchen area and utensils.
• Ensure the storage areas are kept clean and neat at all times.
• Complete opening, on-going, and closing checklists as required
• When performing general and specific cleaning tasks – use standard cleaning products as assigned by supervisor to adhere to health standards
• Other duties as assigned 

SUPERVISORY RESPONSIBILITIES 

N/A

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.

• Minimum 21 years of age.
• Must be able to withstand prolonged standing, bending, walking; handling kitchen tools; operating kitchen equipment and lifting and/or moving objects 25 pounds and up.
• Work area is usually exposed to noise, dust, extreme temperatures and hazards which can result to cuts, burns, slips, falls, etc.

EDUCATION and/or EXPERIENCE

• One to two years in food service environment preferred. 
• Must possess proficient knife skills, knowledge of all kitchen equipment usage, kitchen safety, and etiquette.
• Must place an emphasis on a high level of guest service and give the best service possible
• High school diploma or GED equivalent

CERTIFICATES, LICENSES, REGISTRATIONS

Clark County Health Card

LANGUAGE SKILLS

Must be able to effectively communicate in English.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

COMPUTER SKILLS

Must have Microsoft Office experience and basic computer skills.