Cook

Job description

Job Summary: The Cook prepares a variety of short order food items in accordance with the standardized recipes, daily menus, and the banquet event orders. Ensures accuracy, quality, presentation, and timeliness of food items produced. Performs other duties as needed.
Education and Experience: High School diploma or GED preferred. Minimum one year of related experience and/or training preferred.
Knowledge and Skills: Able to move with agility to transport equipment; maintain hand and finger dexterity to perform basic maintenance tasks; follow general safety protocols. Able to work professionally with colleagues in a manner that generates mutual respect and a positive working environment; work with limited supervision. Able to relate and communicate positively, effectively, and professionally with others; work calmly and respond courteously when under pressure; accept direction. Able to perform basic math functions (e.g., add, subtract, multiply and divide); apply common sense to carry out instructions provided in written, oral or diagram form. Able to organize and prioritize work load; define problems and solutions; make recommendations; manage time effectively and plan and implement objectives effective. Able to communicate effectively in English in person, in writing, and on the telephone. Able to distinguish colors as necessary; hear sufficiently for general conversation in person and on the telephone, and identify and distinguish various sounds associated with the workplace; see adequately to read computer screens, and written documents necessary to the position.
Licensures and Certifications: Food Handlers Certificate from the San Bernardino County Department of Environmental Health required and renewed every 3 years. Valid Driver's License required at time of hire.