Cook’s Helper – Grade 5

    Principal Responsibilities:

    1. Follow instructions given by higher ranking cooks and managers:
      • Assist cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces. Review menu/production sheet with head cook, cook, or manager.
      • Read recipes and follow instructions to ensure food is prepared at the right time.
      • Assist cook in determining amounts to be prepared, including starting amounts and batch sizes.
      • Check for food supplies needed to ensure availability. Communicate with lead cook immediately if food needed is not available
      • Prepare (prep) for the following day. Ensure food is prepared, labeled and ready for use.
    2. Responsible for food production:
      • Prepare hot foods and cold foods for meals as directed by cooks, such as stir fry, pizzas, french‐fries, rotisserie meats, and exhibition/sauté station entrees. Grill hamburgers, steaks, grilled sandwiches, specialty grilled items; broil meats.
      • Prepare food items according to recipes and directions given in production sheet and/or by lead cook.
      • Test food items for proper texture, temperature, doneness, and flavor. Request assistance from lead cook when preparing a recipe for the first time.
      • Weigh and measure food supplies using the correct measuring tools and according to recipe. Report all discrepancies in recipe‐yield to lead cook
      • Pan and prepare food for display on serving lines. Make sure to garnish and to use the correct pan.
      • Reconstitute convenience items or reheat prepared foods.
    3. Take responsibility for proper use of equipment:
      • Operate and maintain food service equipment used in food production properly.
      • Ensure equipment is properly cleaned and reassembled as soon as possible after its use following manual instructions. Ensure all equipment malfunctions are reported to the lead cook or manager on duty.
      • Ensure all equipment is returned to their correct storage location.
    4. Follow safety and sanitation standards:
      • Follow established guidelines for personal hygiene and personal attire.
      • Wash hands as often as necessary. Always wash hands after handling raw meats and before working with new products.
      • Clean and sanitize work area before starting production.
      • Properly store all food items before, during, and after serving. Store food in shallow, covered, labeled, and dated. Avoid Cross Contamination.
      • Ensure all food items used in your production are maintained at proper temperatures and are stored safely. Do not thaw food at room temperature. Do not leave food uncovered.
      • All items prepared must reach appropriate temperatures before serving. Refer to temperature for more information.
      • Wear plastic gloves when handling food, which will not be cooked before serving.
      • Label and date all prep and leftover food.

    5.   Performs related duties as required or assigned within          job classification.

    Required Education and Experience:

    Two or more years of food service experience at an institutional food service location or full service restaurant environment.

    ServSafe Certification or comparable food safety training certification accepted by the State of Connecticut Health Department.

    Must take and receive passing grade on the written Third Cook’s Test.

    Required Skills and Abilities:

    1. Ability to read, write, follow written and oral instructions.
    2. Ability to meet and serve customers in a polite and friendly manner.
    3. Must be neat in appearance and work habits.
    4. Must comply with safety and sanitation regulations as prescribed by a law, and must comply with proper dress code as designated by the department.
    5. Be a team player: work as team and assist co‐workers with their duties as time allows it.
    6. Responsible for regular attendance.

    Required Licenses or Certifications:

    N/A

    Physical Requirements:

    1.    Sustained standing. Frequent bending.

    2.    Move both arms and shoulders as necessary while working with equipment and/or heavy materials.

    3.    Move, lift and carry supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height.

    4.    Pull and/or push Buscko carts and containers, etc.

    5.    Work in confined areas with wide temperature variations.