Senior Cook

A Senior Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special/Catered Events. The responsibilities listed below are general and may be expanded upon based on business needs and client requirements.

• May prepare food and serve customers at an a la carte station.
• Prepares foods by operating various kitchen equipment to measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and trim and cut meat, poultry, or fish for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize workstations and equipment and must follow all Sodexo, client, and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Sodexo HACCP policies and procedures.
• Reports all accidents and injuries promptly.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training, and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Produces small to large-batch goods using an advanced and full range of classical and contemporary cooking, plating, and garnishing techniques.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
• May assist with the supervision of kitchen personnel.
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, and lifts foodstuffs and supplies, and prepares meals for customers requiring special diets.
• Serves as a lead cook guiding and assisting in the training of less experienced cooks.
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Advanced knife skills are required.
• May have oversight over the production staff and assign tasks.
• May use production software to enter pre- and post-production data.
• May take inventory, and/or enter inventory into the production system.
• May perform other duties and responsibilities as assigned.

Requirements

• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• Excellent leadership and communication skills.

• Comprehensive training programs.
• Opportunity for advancement within the company.
• Access to culinary trends and new techniques.
• Work in a supportive team environment.

• Advanced knife skills.
• Minimum 2 years of culinary experience.
• Excellent leadership and communication skills.
• Ability to follow complex recipes.
• Knowledge of culinary trends and food safety regulations.