Cooks

Job duties

Original text, as filed with the Department of Labor.

Prepare, season, cook, and portion food items according to recipes and menu requirements.
Prepare ingredients by washing, cutting, chopping, measuring, and storing food products.
Operate kitchen equipment, including grills, ovens, fryers, stoves, mixers, and other food-preparation equipment.
Follow established recipes, portion controls, and presentation standards.
Prepare food for lunch, dinner, catering, or other scheduled meal services as required.
Monitor food quality, freshness, temperature, and appearance.
Maintain proper food storage and labeling procedures.
Follow all applicable food safety, sanitation, and health regulations.
Clean and sanitize workstations, cooking equipment, utensils, counters, and food-preparation areas.
Assist with receiving, organizing, and storing food and kitchen supplies.
Monitor inventory and notify the supervisor when ingredients or supplies are running low.
Minimize food waste and use ingredients efficiently.
Work cooperatively with other kitchen employees, servers, and management.
Assist with opening and closing kitchen duties as assigned.
Perform other related kitchen duties as directed by the supervisor or manager.

Requirements

Benefits and conditions