• Cook - Thornton Oaks

    Job Locations US-ME-Brunswick
    Job ID
    2018-2330
    Job Type
    Regular Full-Time
    Category
    Dining Services
    Unit
    Thornton Oaks
    Shift
    1 st
    Hours per Week
    32
  • Overview

    The Cook is directly responsible to the Lead Cook. They follow the daily planned menus including the production thereof; utilizes their food service knowledge in the preparation of all menu items in accordance with Thornton Oaks Dining Services Program. They are responsible for the production staff in the absence of the Lead Cook or Director of Dining Services.

    Responsibilities

    • Follows recipes as written
    • Maintains a consistent production program
    • Assists in the production of all foodservice
    • Keeps Lead Cook advised of crew’s performance
    • Sets up and oversees the serving line and/or buffet line
    • Checks all food quality prior to service and in enough time to allow for corrections
    • Is responsible for plate presentation and assurance that all food is prepared to meet the quality standards that are expected
    • Will assist with Salad Bar and Salad Pre
    • Inspects all items delivered. Credit is to be given at time of delivery on items that do not meet quality standards
    • Brings all incomplete invoices to the attention of the Lead Cook or Director at time of delivery
    • Sees that deliveries are stored immediately following receipt
    • Maintains cleanliness of all storage areas (dry and refrigerated) as well as the kitchen area
    • Makes certain correct temperatures are maintained in refrigerators
    • Make certain all food and supplies are rotated and dated properly
    • Is familiar with all opening and closing procedures
    • In absence of Lead Cook, supervises kitchen crew and keeps Lead Cook and Director advised.
    • Assures orderly timing of all production to service staff

    Qualifications

    • Three years of experience with culinary arts or comparable culinary arts degree
    • Must acquire and/or maintain certification from National Restaurant Association’s Food Protection Manager and Sanitation Course

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