Cook I (On Call)
On-siteSt. Louis, Missouri, United States
Job Summary
Set up work areas with necessary supplies and equipment, then receive, inspect, and rotate food products to ensure fresh ingredients. Prepare and store raw food properly while following standardized recipes and portion control guidelines to minimize waste. Plate foods according to presentation standards and monitor finished products to ensure timely service. Monitor refrigeration and holding temperatures, clean work surfaces, and use all equipment safely per manufacturer recommendations. Notify supervisors immediately of equipment malfunctions, safety hazards, or service delays. Break down work areas, return ingredients to storage, and complete closing procedures including turning off cooking equipment.
Required Qualifications
- High School Diploma, or equivalent
- Three + years cooking experience in upscale, high volume hotel or freestanding restaurant
- post secondary culinary training/certification as 'Cook' from a recognized culinary training school and two year hands on experience
- Thorough knowledge and understanding of Food Service Sanitation Standards
- Thorough knowledge and understanding of standard kitchen equipment and its use
- Ability to stand, stoop, bend; lift and carry up to 50 pounds
- Ability to read, write and speak English
- Ability to work flexible schedule to include weekends and holidays
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