Cook IV
Company Name:
Sodexo
Cook IV
Casper,WY
Position
Summary: Describe the positions purpose and overall role in the organization. Identify major job objectives and initiatives.
o
Serves as a lead cook guiding and assisting in the training of less experienced cooks.
o
Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
o
Provides the highest quality of service to customers at all times.
o
Follows complex 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.
o
Prepares foods 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.
o
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
o
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
o
May clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures.
Typical Knowledge and Skills: Identify the qualifications to competently perform the job. List any language(s), software or registrations required to perform this job. Please describe the typical writing, speaking and presentation skills required for this job and identify the audience.
Applies advanced cooking skills. Adapts procedures, processes, tools, equipment and techniques to meet the more complex requirements of the position. Substantial working knowledge of food preparation. Requires complete knowledge of all kitchen equipment.
Typical Requirements:
o Education or Equivalent
Experience: High School diploma or GED or equivalent experience.
o Supervisor/Managerial
Experience: None
o Function Specific
Experience: Four or more years of related work experience. Involved with the most complex requirements of the position.
o Certification Requirements: None
Supervision: Identify the level of supervision received and provided.
Supervision Received: Works under general supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals. Orients, trains, assigns and checks the work of lower level employees.
Supervision Provided: Assists the Chef or Chef Manager in the supervision and training of other cooks and kitchen employees.
Working Conditions: Describe the physical environment in which the job works and any special physical qualifications required (safety hazards, visual/hearing acuity or unusual conditions).
Work is performed in an area that is adequately lighted and ventilated. Works in a kitchen environment.
Physical Demands: Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more.Estimated Salary: $20 to $28 per hour based on qualifications.
Sodexo
Cook IV
Casper,WY
Position
Summary: Describe the positions purpose and overall role in the organization. Identify major job objectives and initiatives.
o
Serves as a lead cook guiding and assisting in the training of less experienced cooks.
o
Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
o
Provides the highest quality of service to customers at all times.
o
Follows complex 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.
o
Prepares foods 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.
o
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
o
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
o
May clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures.
Typical Knowledge and Skills: Identify the qualifications to competently perform the job. List any language(s), software or registrations required to perform this job. Please describe the typical writing, speaking and presentation skills required for this job and identify the audience.
Applies advanced cooking skills. Adapts procedures, processes, tools, equipment and techniques to meet the more complex requirements of the position. Substantial working knowledge of food preparation. Requires complete knowledge of all kitchen equipment.
Typical Requirements:
o Education or Equivalent
Experience: High School diploma or GED or equivalent experience.
o Supervisor/Managerial
Experience: None
o Function Specific
Experience: Four or more years of related work experience. Involved with the most complex requirements of the position.
o Certification Requirements: None
Supervision: Identify the level of supervision received and provided.
Supervision Received: Works under general supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals. Orients, trains, assigns and checks the work of lower level employees.
Supervision Provided: Assists the Chef or Chef Manager in the supervision and training of other cooks and kitchen employees.
Working Conditions: Describe the physical environment in which the job works and any special physical qualifications required (safety hazards, visual/hearing acuity or unusual conditions).
Work is performed in an area that is adequately lighted and ventilated. Works in a kitchen environment.
Physical Demands: Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more.Estimated Salary: $20 to $28 per hour based on qualifications.
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