Kitchen Cook

Ontario Trillium Foundation; Church Point (LA); On-site; USD 27,000 - 36,000; Full time

Job summary

Ontario Trillium Foundation is seeking a cook to perform food preparation tasks in a fast-paced setting at our Church Point location. You will ensure sanitation, operate kitchen equipment, and prepare dishes according to recipes while maintaining quality and efficiency.

The role requires following safety standards, assisting teammates, and coordinating with store staff to meet breakfast and lunch service times during peak periods.

Responsibilities

• Maintain sanitation, health, and safety standards in work areas.
• Clean food preparation areas, cooking surfaces and utensils.
• Operate large-volume cooking equipment such as grills, fryers, ovens or stoves.
• Wash, cut, and prepare foods designated for cooking.
• Measure ingredients required for specific food items being prepared.
• Verify that prepared food meets requirements for quality and quantity.
• Restock workstations and display cases when needed.
• Receive verbal/handwritten instructions for food required by patrons and prepare and cook food.
• Willingness to perform other duties as assigned by Management.
• Remove spoiled or out-of-date foods and inform manager of waste and log appropriately.
• Follow all posted cook times and use timer when frying or cooking items.
• Report any broken or unsafe equipment to the manager immediately.
• Assist cashiers and perform other duties in the store to ensure great customer service.
• Breakfast items must be out by 6am for morning customers and stay full during peak hours.
• Lunch menu must be out by 10:30 am, through peak lunch hours.
• Store and rotate all foods for quality freshness and to prevent spoilage.

Job description

A cook completes food preparation duties according to sanitation and hygiene standards in order to quickly and accuratelyfill customer requests. This involves operating all kitchen equipment, cooking restaurant and deliitems according to recipe andpresenting or packaging food items. Cooks may also direct less-experienced workers through the food preparation process.

1. Maintain sanitation , health, and safety standards in work areas.

2. Clean food preparation areas, cooking surfaces and utensils.

3. Operate large-volume cooking equipment such as grills, fryers, ovens or stoves.

4. Wash, cut, and prepare foods designated for cooking.

5. Measure ingredients required for specific food items being prepared.

6. Verify that prepared food meets requirements for quality and quantity.

7. Restock workstations and display cases when needed.

8. Must be able to receive verbal /handwritten instructions as to food required by patron and prepare and cookfood.

9. Willingness to perform other duties that may be assigned by Management.

10. Must remove any spoiled or out of date foods and inform manager of waste and log in the proper place for waste.

11. Follow all posted cook times and use timer when frying or cooking items.

12. Report any broken or unsafe equipment to the manager immediately.

13. Must assist cashiers and perform other job duties in the store to ensure great customer service.

14. Breakfast items must be out by 6am for morning customers and stay full during the peak hours of business

15. Lunch menu must be out by 10:30 am, should have enough to get through the peak hours of lunch.

16. Must store, and rotate all foods for quality freshness and to prevent spoilage.