Food Svc Spec II - Asst Cook - Several Posn - DINE

State of South Carolina; Columbia (SC); On-site; USD 42,000 - 52,000; Full time

Job summary

State of South Carolina is seeking a Cook to prepare food for service and maintain food service facilities in accordance with published standards for production, quality, sanitation, and maintenance. The role requires inspecting stores, ensuring optimum storage conditions, and following the Lead Cook directives for staff and equipment.

The ideal candidate will read and follow recipes, prepare meals with skillful techniques, and assist in preparing food service records and reports.

Qualifications

• High school diploma and cooking experience in quantity and quality cooking.
• Ability to read and prepare meals utilizing recipe cards.
• Must have a valid SC Driver's license.

Responsibilities

• Prepares the food for serving and maintains food service equipment and facilities.
• Follows published standards for production, quality, sanitation and maintenance; inspects dry stores and refrigerated food for optimum storage conditions.
• Follows Lead Cook directive for personnel, equipment, supplies and food preparation for meals.
• Demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste.
• Prepares or reviews the preparation of food service records and reports.
• Estimates quantities of food needed to meet menu requirements and requisitions supplies as needed.
• Inspects and tastes prepared foods.
• Cooks or garnishes foods requiring skillful preparation, including roasts, stews, soups and sauces.

Education

High school diploma

Job description

Job Responsibilities

Prepares the food for serving and the maintenance of food service equipment and facilities. Follows published standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions. Follows Lead Cook directive for personnel, equipment, supplies and food preparation for meals. Demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste. Prepares or reviews the preparation of food service records and reports. Estimates quantities of food needed to meet menu requirements and requisitions supplies as needed. Inspects and tastes prepared foods. Cooks or garnishes foods requiring skillful preparation, including roasts, stews, soups and sauces.

Prepares the food for serving and the maintenance of food service equipment and facilities. Follows published standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions. Follows Lead Cook directive for personnel, equipment, supplies and food preparation for meals. Demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste. Prepares or reviews the preparation of food service records and reports. Estimates quantities of food needed to meet menu requirements and requisitions supplies as needed. Inspects and tastes prepared foods. Cooks or garnishes foods requiring skillful preparation, including roasts, stews, soups and sauces.

Minimum And Additional Requirements

A high school diploma and cooking experience in quantity and quality cooking or baking. Ability to work in cohesion with Lead Cook with little to no supervision. Ability to read and prepare meals utilizing recipe cards. Must have a valid SC Driver's license.

Additional Comments

Knowledge of the procurement, storage, preparation, distribution and serving of food products. Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products. Knowledge of principles and procedures of food service management. Knowledge of the methods, materials and appliances used in a dining facility. Knowledge of sanitary and safety procedures pertaining to dining operations and/or general food preparation and service. Ability to maintain food service records and prepare written reports.

Note: Applicants indicating college credit, degree(s) or specialized training on the application shall provide an official copy of transcripts upon notification of selection for hire. This serves as verification of credentials listed on the application.