About Aramark Description:
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.
Station Cook - Big Trees Lodge (Yosemite Spring 2018)
Position Summary: The Station Cook is responsible for the setup, service and cleaning of the kitchen area as directed by the Executive Chef in accordance with Aramark standards and safety and sanitation policies.
Follow procedures and directions of management
Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical.
Follows proper serving methods, including serving correct portion sizes
Prepare sauces, vegetables, meat, fish and poultry
Cook, bake, roast, broil, and steam meats, fish, and poultry items properly
Follows recipes and cooking procedures as directed by the Executive Chef
Regulates the temperatures while cooking to ensure food is cook properly
Sees that menu board is prepared and proper terms are used for all food items
Inspect, break-down and cleaning of various stations
Assists in expediting and assembling orders for servers to pick up
Should be capable of assuming responsibility for a short period of time without a manager present
Inspects all areas and locks secured areas at the end of each shift
Follows cleaning checklist: sweep, mop, and empty trash as needed
Additional tasks and responsibilities may be assigned at the discretion of the manager.
Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
Follows Aramark policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures
May be required to work nights, weekends, and/or overtime
Report to work on time and in complete uniform
Status and Scope: Reports to the Executive Chef
- 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
- 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.