Assistant Cook Western Michigan University

Job Description:

• Assists in the cooking, salad and baking duties. Cooking duties include, but are not limited to: the preparation of entrees, roasts, poultry, sauces, soups, gravies, fried foods, and accompaniments as directed by an F-4 First Cook/Sous Chef.
• Operates food processing equipment including slicers, hand implements and other utensils to prepare ingredients.
• Combines ingredients in accordance with standardized recipes and production sheets.
• Cooks items, portions and garnishes finished products.
• Operates a wide range of cooking equipment.
• In the absence of F-3 Second Cook, may be required to assist in the direction of utility food workers assigned to cooking duties and in evaluating recipes and final products, monitoring and stocking serving lines, and other cooking duties.
• Maintains work area in a neat, clean and orderly condition and maintains strict compliance with all federal, state and University standards for cleanliness and sanitation. All work is performed in accordance with established sanitation and safety practices.
• Comply with all OSHA/MIOSHA regulations and requirements governing the operation of mechanical and electrical food processing equipment and of cooking equipment, including ovens, steam devices and fryers.
• Performs other functions as requested by supervisory personnel.

Short Job Description:

• Must be able to read and comprehend all written instructions, all health and sanitation regulations, and all safety regulations and requirements governing the performance of job duties.
• Sufficient reading comprehension to accurately interpret written recipes and production sheets is required, as are sufficient writing skills to prepare requisitions, recipe evaluation sheets and production summary sheets.
• Basic knowledge of mathematical concepts including fractions, decimal fractions and percentages in order to proportionally increase and decrease standard recipes to produce required quantities of menu items in the absence of higher ranking cooks.
• Minimum of one year of experience in commercial food preparation is required.
• Must be able to cook all meats, soups, sauces, entrees and vegetables according to the standards established by University Dining Services.
• Must be able to provide training and direction for other salad preparation positions including baking.
• Must be able to enter maneuver in restricted spaces.
• Must have sufficient vision with or without corrective lenses in order to accurately read recipes, production sheets and labels.
• A physical examination administered by the employer's designated physician is required.

Job Ref: S1248P

Job Reply URL: 4132