Responsibilities: Assists the Cook in the requisition of food supplies from all storage areas. Follows production sheet so that accurate amounts of food will be ready at specified times. Confers with Executive Chef or Supervisor regarding modified diets, menu and recipes. Relieves the first cook on his day off and anytime necessary during the work day as instructed by the manager on duty. Stores all leftover food after meals according to the health standards requirements with labels and consults use with Executive Chef or manager while also keeping record of food waste. Maintains orderly storage and sanitation of foods and equipment in the kitchen. Have a sanitation bucket for own work station that is refreshed at least every four hours or as needed. Maintain a sanitary and organized work area including but not limited to upper and lower shelving as well as wall behind work station. Qualifications: 1 year experience as a cooks helper or kitchen preferred Education: High School Diploma/GED
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Career Level
Entry Level
Education Level
High school or GED
Number of Employees
251-500 employees