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 - Yosemite Valley Lodge (Yosemite)
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
Attention to detail to ensure recipe consistency is vital
Must be able to work independently and finish tasks in a timely manner
Must be able to read and follow recipes
Must be focused on safety and sanitation
Able to follow directions and multitask while functioning in a professional manner
Perform repetitive tasks
Stand for extended periods of time
Comprehend basic written and verbal communication process
Work in an environment that at times can be hot and humid
Work with a diverse team
Must be able to lead, motivate and relate to others.
Must be well groomed and be able to deal with students/guests courteously and efficiently
Must complete Serve Safe Food Handler’s Certification
Must be fluent in the English language both spoken and written; able to read & interpret documents such as safety rules, Aramark Alcohol Regulations, operating and maintenance instructions and procedure manuals
Must have at least 2 years of experience in a full service kitchen / pastry production or equivalent schooling
Position requires an extensive knowledge of basic cooking techniques: grilling, sauté, griddle, fryer, baking, broiling etc.
Equipment Used: Oven, Mixer, Grill, Steamer, Calculator, Cutlery, Dishwasher, Chef Knives, Other Cooking Equipment, Computer, Photocopier
Travel Requirements: Little or No Travel (>10%)
Lifting Requirements: HEAVY - Lifting 100 pounds maximum with frequent lifting and/or carrying objects up to 50 pounds
Physical Requirements: BENDING CONSTANT KEYING/FINGERING FREQUENT HEARING CONSTANT REACHING CONSTANT SEEING CONSTANT SPEAKING CONSTANT STANDING CONSTANT WALKING CONSTANT LIFTING CONSTANT