Cook I - PT job - Sodexo Inc. - Waterville, ME

• Employee must use the 5/10 rule of customer service
  
  • At 10 feet the employee should smile and make eye contact with customer
    
  
  
  • At 5 feet the employee must smile and greet the customer with a warm greeting and ask how they may help the customer
    
  
  

• Follows and execute recipes for cooking, roasting,baking,braising, frying, saut ing, carving, and serving soups, meats, vegetables, desserts and other food for consumption in eating establishments
  


• Assume 100% responsibility of products served
  


• Prepping and Cooking food applicable to vegan/vegetarian/low sodium/low fat items and customers special diets
  


• Preps, sets up and works exhibition stations such as omelets, stir-fry, sizzling salad, pasta station, carving, etc
  


• Prepares by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
  


• Tastes all products, reads menus, estimates food requirements, checks production and keeps records daily in order to accurately plan production requirements and requisition supplies and equipment
  


• Prepares bakery items, receives orders and counts inventory, moves and lifts food and supplies
  


• Set up food line 15 minutes prior service
  


• Ability to conduct pre-service meeting with the food service worker (FSW)
  


• Delivery and set up food in the Restaurant.
  


• Interacts with customers, serves on the service lines and answers customers questions
  


• Sweep and mop floors in his/her station, the kitchen, and dining hall, as well as remove trash
  


• Cleans and sanitizes his/her work station repeatedly throughout the day
  


• Complies with HACCP guidelines and document records according to procedures
  


• Practice clean as you go sanitation
  


• Follows all Sodexo, client and regulatory rules and procedures
  


• Performs other duties as assigned by management team
  


• Experience with vegan/vegetarian/low sodium/low fat cuisine
  

Required Skills
Client Relations

• Maintain client satisfaction at a level that ensures account retention.
  

Safety

• Follow proper food handling procedures.
  


• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
  


• Follow company and department safety, security, and loss prevention policies and procedures to ensure a clean, safe, and secure environment.
  


• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
  


• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
  


• Follow all compliance programs (e.g., safety and fire, hazardous materials and waste program, emergency management program, utility management program, medical equipment management program, infection and control).
  


• Complete appropriate safety training and certifications to perform work tasks.
  

Policies and Procedures

• Follow all federal, state, and local regulations, as well as Sodexo/client policies and procedures (e.g., Quality Assurance, Safety, Operations, Human Resources).
  


• Ensure uniform/dress code and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
  


• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
  

Communication

• Communicate with customers with a professional and polite demeanor.
  

Working with Others

• Support all coworkers and treat them with dignity and respect.
  


• Develop and maintain positive and productive working relationships with other employees.
  


• Partner with and assist others to promote an environment of teamwork and achieve common goals.
  

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.
  

Operations

• Clean and maintain property and premises, ensuring all cleanliness standards are met.
  


• Maintain clean and clutter-free work space, including public areas.
  

Physical Tasks

• Move, lift, carry, push, pull, and place objects weighing less than 10 pounds without assistance.
  


• Stand, sit, or walk for an extended period of time or for an entire work shift.
  

Compliance

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
  


• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
  


• Maintain food logs for all food products (e.g., production charts).
  


• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
  


• Report equipment maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
  

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
  


• Disassemble and assemble kitchen equipment following safety procedures when cleaning.
  


• Clean stoves, grills, deep fryers, ovens, and steam tables safely, including using appropriate sanitizing measures, and safety procedures.
  


• Set-up and break down work station, tools, equipment and supplies, ensuring items are to established specifications.
  

Kitchen Tools and Equipment

• Follow proper knife handling procedures, including keeping knives sharpened, using correct knives for particular food item or specific tasks.
  


• Use measuring tools (e.g., scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
  


• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans, and engaging all appropriate safety devices prior to operating equipment.
  

Food Preparation

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
  


• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, thermometer, or piercing them with utensils.
  


• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
  


• Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production charts.
  


• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
  


• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
  


• Ensure the quality of the food items and notify manager if a product does not meet specifications.
  


• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  


• Assist cooks and kitchen staff to prepare food, and provide them with needed items.
  

Details

CRITICAL COMPETENCIES

Interpersonal Skills

• Teamwork
  


• Cooperation
  


• Trust
  

Customer/Client Focus

• Customer Service Orientation
  

Personal Attributes

• Safety Orientation
  


• Presentation
  


• Dependability
  

Physical Abilities

• Proper Lifting Techniques
  

Cleaning and Sanitation


QUALIFICATIONS

Education

High School diploma / G.E.D. equivalent

Related Work Experience

1 year related work experience

Supervisory Experience

No supervisory/managerial experience