Cook - Fordham Rose Hill Center

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Location:
New York, NY US
Worker Type :
Hourly and Seasonal
Services:
Food
Posted Date:
7/5/2017 5:26:25 PM
Category:
Culinary
Work Type:
Fulltime-Regular
Line of Business:
Food - Higher Education
ID:
125999
Overview:

About Aramark 
Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.



Description:

Essential Tasks and Responsibilities:

  • Ability to prepare and cook a variety of foods for high-volume residential restaurant
  • Ensure production sheets, recipes, and logs are accurately completed
  • Provide direction and support to line cooks
  • Possess high knife skill proficiency and demonstrate the following abilities: dicing, chopping, mincing, chiffonade, julienne, batonnet, brunoise, and macedoine
  • Consistently and properly utilize the following cooking techniques: grilling, baking, broiling, poaching, steaming, boiling, braising, deep frying and sautéing
  • Understand and utilize batch cooking techniques
  • Must be to read, understand, follow recipes, and food production information
  • Adhere to Aramark and Department of Health and Safety laws and regulations
  • Provide friendly, courteous and professional service at all times by practicing Aramark WEST standards with each guest
  • Consistently practices Aramark Values
  • Communicate in a friendly and professional manner
  • Maintain positive and productive working relationships with other employees and departments
  • Ability to work independently and to partner with others to promote an environment of teamwork
  • Adhere to company policies, procedures, and practice loss prevention efforts
  • Adhere to time and attendance policies
  • Adhere to uniform policies including proper protective equipment
  • Safely use food service equipment such as grills, fryers, stoves, knives, slicers, blenders, choppers, and ovens
  • Ability to stand for entire shift, not including break periods
  • Assist other departments when required
  • Performs other related duties as required
  • Must possess New York City Food Handler Certification
  • Must possess ServSafe Certification
  • Minimum 6 months related experience and/or education.    

         Daily Responsibilities

 

  • Follow weekly menu cycle when preparing all food items
  • Follow recipe cards accurately when producing menu items
  • Verify all necessary ingredients are available for current and following day
  • Prepare food items for the following day's menu
  • Verify that prepared food meets requirements for quality and quantity, as well as ensuring servers are following correct portioning
  • Taste every meal production for taste and quality, as well as take food samples
  • Wash, cut, and prepare foods designated for cooking
  • Clean food preparation areas, cooking surfaces, and utensils, restock workstation
  • Maintain sanitation, health, and safety standards in work areas
  • Safely Operate large-volume cooking equipment
  • Follow waste reduction initiatives
  • Record daily temperatures for refrigeration and hot holding equipment
  • Interact with Chef regarding menu, ingredient and preparation methods
  • All foods must be prepared on time for service (set up 15 minutes before service)
  • Flexible to relieve breaks as required by management
  • Sense of food presentation; prepared to the specifications and portions given by the Chef
  • Confirm with Lead Cook/Chef prior to departure to discuss production and day end closing requirements

Additional Job Functions:

  • Assists in other areas as needed
  • Adheres to weekly/monthly cleaning schedules as posted by management
  • Completion of any task requested by a supervisor or member of the Aramark management team.


Qualifications:

Required Qualifications:

  • Good interpersonal skills and the ability to work in a team environment
  • Excellent customer service
  • Minimum 1½ years experience in the food service industry as a cook
  • The ability to safely operate all kitchen equipment
  • The ability to read and follow recipes

Desired Qualifications:

  • Serve Safe Certified
  • High School Education or equivalent
  • More than 3 years experience in the food service industry as a cook

Work Environment: Back-of-house. Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, and other at risk conditions. Involves repetitive motion.

 

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Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran

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