"General Cook (term)"

Job Description

• Prepares and cooks menu items according to proper preparation methods in small batches or as required.
• Reads and follows standardized recipes and delegates production to the culinary team.
• Tastes and evaluates food to ensure quality standards, consulting managers as needed.
• Assists with catered functions and leads events under supervision.
• Ensures kitchen is stocked and provides requisitions if necessary.
• Instructs kitchen personnel on equipment use and provides on-the-job training.
• Performs cooking techniques like frying, grilling, and baking.
• Heats soups and sauces to appropriate temperatures.
• Carves or slices meat as required.
• Maintains a clean workspace and follows sanitation standards.
• Records food usage, cools and stores food per HACCP procedures.
• Complies with regulatory standards and communicates effectively with diverse teams.
• Represents HUDS positively and attends required trainings.

Qualifications

• High School Diploma or equivalent.
• Proficiency in English and minimum four years of food preparation experience.
• Some supervisory experience and culinary skills including knife handling.
• Ability to work independently, multitask, and in a fast-paced environment.