Culinary degree and/or cook certification is preferred
At least 2 years of experience cooking in a high volume institutional catering environment is preferred
Experience with maintaining temperature logs for all food items prepared
Recipe conversion experience required to accommodate the kitchen's daily production needs
Read, write, and follow food specifications and menu guidelines
Communicate effectively with supervisors and co-workers
Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables
Handle knives and kitchen tools properly
Work assigned schedule which may vary and could include weekends and holidays
Work overtime when required
Arrive to work on-time
Completes paperwork and related administrative duties
Complies with company policies
Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours
Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift
Handles pork, poultry, meat and fish products
Arrives to work on-time
