COOK

COOK

Summary/Objective

The purpose of this position is to ensure the accurate, timely, and proper preparation of food in sufficient quantities for daily guests and camp participants.

Duties/Responsibilities/Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

1. Food Service General Operations.
   1. Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment. ServSafe desired.
   2. Promptly acknowledge guests, trainees, and employees courteously and professionally.
   3. Respond to, and whenever possible, resolve guests’ questions and complaints promptly.
   4. Meet or exceed the expectations of food service leadership for the accurate and timely completion of related tasks and assignments.
   5. Ensure the accurate timely set-up & breakdown of the kitchen area. Work includes, but is not limited to a grill, fry station, serving line, and kitchen area.
   6. Ensure that food products are produced in a consistent manner utilizing a recipe file.
   7. Ensure the accurate completion of the daily cleaning list.
   8. Ensure that related Rocket Center policies and procedures are adhered to.
   9. Ensure that all food preparation is completed for the next shift.
   10. Record production and waste regularly and consistently.
2. Food Preparation.
   1. Perform all food preparation duties as assigned in an accurate and timely manner and following expected numbers of guests, such as breakfast (for special events and days) and lunch preparations and panning up any required prep for Mars Grill.

Supervisory Responsibilities No

Job Specification

Required Education and Experience

Education:

• High School diploma or equivalent.
• Culinary degree, college degree, or equivalent experience.

Work Experience:

• 1-2 years of experience cooking and food preparation in a restaurant setting.
• Must be an experienced cook with both the fryer and the grill and have good skills in food preparation.
• Must be able to work in a fast-paced environment and be able to interact with guests, trainees, and employees effectively courteously, and professionally.
• Must have a ServSafe Certificate and be knowledgeable of effective sanitation standards and food preparations.
• Must have knife skills and be able to complete a food preparation test.
• Position requires day, evening & weekend availability.

Additional on-the-job training will be given.

Work Environment/Physical Demands Summary

• Walking to access other departments and areas of the Food Service Department.
• Obtaining food from outdoor freezers and coolers.
• Standing for long periods (6-7 hours) or duration of the shift preparing food.
• Pushing, carrying, and lifting food pans, items, food carts, and equipment weighing up to 50 pounds to waist height.
• Bending, kneeling, reaching to store/retrieve supplies.
• Talking and hearing to communicate with supervisors, co-workers, guests, and employees.

This position involves working in a kitchen/food service environment that is subject to changing temperatures. This position deals extensively with guests and employees throughout the organization.

Travel Required?        No

Affirmative Action/EEO Statement

The U.S. Space & Rocket Center is an equal-opportunity employer. As such, we offer equal employment opportunities without regard to race, color, gender, religion, age, nationality, social or ethnic origin, sexual orientation, gender identity or expression, marital status, pregnancy, disability, veteran, or any other characteristic protected by law.

This job description in no way states or implies that these are the only duties to be performed by an employee occupying this position. Employees may be required to perform other related duties as assigned, to ensure workload coverage. Employees are required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.

This job description does NOT constitute an employment agreement between the employer and employee and is subject to change by the employer as the organizational needs and requirements of the job change.