SKILLS AND QUALIFICATIONS

• 5 years of Cook experience with a minimum of 2 years as a Cook in a high-volume cooking institution /catering.
• Experience in food preparation/cooking.
• Previous manufacturing experience required; Food Manufacturing/experience handling raw materials preferred.
• Must show demonstrated attention to detail, with the ability to follow verbal and written batching techniques, legibly complete documentation paperwork, and comply with all company GMPs.
• Follow established rules for entry to each unit, building, and work area, including proper attire in compliance with HACCP guidelines for personal hygiene.
• Follow established safety rules and regulations and maintain a safe and clean environment.
• Perform other duties as assigned.
• Knowledge of HACCP, GMP preferred.
• Knowledge of the Food Industry quality and sanitation standards and requirements.
• Detail-oriented and organizational skills.
• Able to multitask and work independently with minimum supervision.

ESSENTIAL FUNCTIONS:

• Responsible for all facets of daily hot food production, including presentations for Fresh Meals
• Assist in planning and food cost control.
• Assist in maintaining a good relationship between the departments.
• Other duties as assigned.
• Use all cooking equipment properly and safely.
• Maintain high standards of sanitation, hygiene, and food handling procedures.
• Weigh or measure ingredients.
• Store and date food in designated containers and storage areas following HACCP procedures.
• Other duties as assigned by the Manager.

OTHER RESPONSIBILITIES AND DUTIES WILL INCLUDE, BUT NOT BE LIMITED TO:

• Knowledge of internal policies and procedures.
• Competent in working independently within the area.
• Ability to solve quality-related problems.
• Ability to deal with a variety of compliance situations and implement continuous improvement.
• Knows and follows all safety requirements; strives to maintain a safe work environment.
• Effectively gives and receives feedback; willingly asks questions and seeks direction as needed.
• Must be able to function within a team environment.
• Performs tasks under general supervision.
• Perform all other duties as directed by the management team.
• Follow established rules of each unit for entry to building and work areas, properly attired and in compliance with HACCP guidelines for personal hygiene, and observe security precautions as mandated by unit management.

OTHER DUTIES

To perform the job successfully, an individual should demonstrate the following competencies:

• Ability to solve quality-related problems.
• Communication and interpersonal skills
• Organizational and leadership abilities
• Self-motivated with a results-driven approach
• Teamwork - Balances team and individual responsibilities.
• Attendance/Punctuality - Is consistently at work and on time.
• Safety and Security - Observes safety and security procedures: Reports potentially unsafe conditions: Uses equipment and materials properly.