Complies with all company safety and risk management policies and procedures.Reports all accidents and injuries in a timely manner.Complies with all Sodexo HACCP policies and procedures.Attends all allergy and foodborne illness in-service training.May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.Prepares foods under direct supervision or instruction 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.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.
Provides the highest quality of service to customers at all times.Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.May prepare food and serve customers at an a la carte and may operate a grill station.Prepares and cooks to order foods that may require short preparation time.These responsibilities may differ among accounts, depending on business necessities and client requirements. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events.
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