First Cook

Position Summary

Reporting to the Manager on duty, the First Cook directs the production and serving of all food produced in the unit, including direction of all food handlers, servers, storeroom checkers, and food service equipment maintainers.

Responsibilities

• In charge of general operation during the Manager’s absence
• Directs the production and serving of all food produced in the unit, including direction of all food handlers, servers, storeroom checkers, and food service equipment maintainers
• Plans, lays out, and assigns work assignments and duties
• Responsible for production, quality control, safety, sanitation, preventive maintenance, and employee performance
• Produces the menu of the day including, but not limited to, entrees, vegetables, soups, and sauces
• Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers
• Observes the rules of Dining Services pertinent to food handling and production
• Trains lower labor grade employees using various training methods
• Observes safety standards and practices
• Performs related duties as required or assigned within job classification

Minimum Qualifications

• High School diploma or its equivalent
• Varied restaurant and/or food service experience required