Cook iii - united states, oum el bouaghi

job description

job summary under general supervision, the cook iii prepares, sets up and provides quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training while directing training, and monitoring performance of subordinate cooks.
essential job functions maintains organization, cleanliness and sanitation of work and kitchen equipment. responsible for any changes and added production requirements as assigned. communicates and delegates job duties to subordinate team members. assists management in coordinating workstations on new menus and changes. prepares food items according to recipes, quality standards, production schedules and timelines. performs all functions at assigned workstation with attention to detail, speed, and accuracy. reads, comprehends, and follows all recipes. works with all products and food ingredients involved. operates, cleans, and maintains all kitchen equipment. maintains good coordination of food production. prioritizes, organizes, and delegates work and follow through as required. maintains and addresses sanitation and safety practices in all workstations. submits proper requisition forms for daily food orders from storeroom. transfers cases of received goods to the workstations. follows departmental requirements on appearance and uniform standards. assists management and team members as needed. completes all required company trainings and compliance courses as assigned. adheres to company standards and maintains compliance with all policies and procedures. performs other related duties as assigned. supervisory responsibilities this position provides immediate supervision to direct reports.  oversees and controls the work performance of others in a close working relationship, often in the same room or close proximity.  a portion of the time may be spent performing individual tasks similar to those performed by direct reports.  may participate in the interview, selection, and training in processes as assigned.  may be responsible for assigning work to direct reports, reviewing results in accordance to policies and procedures, and providing recommendations to management. qualifications

 education high school diploma or equivalent. experience a minimum of two (2) years of experience in the culinary field required. a minimum of six (6) months of supervisory experience in the culinary field required. license & certifications health card – must be state/county-specific. food handler’s card – must be state/county-specific. skills & abilities this position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business english and office practices.  must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.
specific skills and abilities include, but are not limited to the following: ability to read, comprehend and follow all recipes. ability to use all senses to ensure food quality standards are met. ability to comprehend good quality products and maintain proper consistency on all finished products. excellent customer service skills. proficient in time management; the ability to organize and manage multiple priorities. ability to take initiative and effectively adapt to changes. able to establish and maintain a cooperative working relation. able to use sound judgment; work independently, with minimal supervision. able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. performs well with frequent interruptions and/or distractions. basic math skills to include weights and measures.

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