Cook's Helper
: Job Details :

Essential Duties1. Follows instructions given by higher ranking cooks and managers a. Assists cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces. Review menu/production sheet with head cook, cook, or manager. b. Reads recipes and follows instructions to ensure food is prepared at the right time. c. Assists cook in determining amounts to be prepared, including starting amounts and batch sizes. d. Checks for food supplies needed to ensure availability. Communicates with lead cook immediately if food needed is not available e. Prepares (prep) for the following day. Ensures food is prepared, labeled and ready for use. 2. Responsible for food production a. Prepares hot foods and cold foods for meals as directed by cooks, such as stir fry, pizzas, french fries, rotisserie meats, and exhibition/sauté station entrees. Grills hamburgers, steaks, grilled sandwiches, specialty grilled items; broil meats. b. Prepares food items according to recipes and directions given in production sheet and/or by lead cook. c. Tests food items for proper texture, temperature, doneness, and flavor. Requests assistance from lead cook when preparing a recipe for the first time. d. Weighs and measures food supplies using the correct measuring tools and according to recipe. e. Reports all discrepancies in recipe-yield to lead cook. f. Pans and prepares food for display on serving lines. Makes sure to garnish and to use the correct pan. g. Reconstitutes convenience items or reheat prepared foods. 3. Takes responsibility for proper use of equipment a. Operates and maintains food service equipment used in food production properly. b. Ensures equipment is properly cleaned and reassembled as soon as possible after its use following manual instructions. Ensures all equipment malfunctions are reported to the lead cook or manager on duty. c. Ensures all equipment is returned to their correct storage location. 4. Follows safety and sanitation standards a. Follows established guidelines for personal hygiene and personal attire. b. Washes hands as often as necessary. Always wash hands after handling raw meats and before working with new products. c. Cleans and sanitizes work area before starting production. d. Properly stores all food items before, during, and after serving. Stores food in shallow, covered, labeled, and dated. Avoid Cross Contamination. e. Ensures all food items used in your production are maintained at proper temperatures and are stored safely. Do not thaw food at room temperature. Do not leave food uncovered. f. All items prepared must reach appropriate temperatures before serving. Refer to temperature for more information. g. Wears plastic gloves when handling food, which will not be cooked before serving. h. Labels and dates all prep and leftover food. 5. Performs related duties as required or assigned within job classification.Required Education and ExperienceTwo or more years of food service experience at an institutional food service location or full service restaurant environment.Background Check RequirementsAll candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements. All offers are contingent upon the successful completion of the background check. For additional information on the background check requirements and process visit Learn about background checks under the Applicant Support Resources section of Careers on the It's Your Yale website.Posting DisclaimerThe intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position. Employees will be assigned specific job-related duties through their hiring departments.