Job Description

Job Description

Prepares food, using various cooking methods, i.e., boiling, roasting, baking, broiling, to make suitable for eating.
The Cook II prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews
Prepares and supervises hot and cold food production for menu, following recipe files and the OpX Production Cycle. Supervises sanitation of kitchen per PM sanitation schedules under supervision of PM Lead Cook. Assumes responsibility for kitchen in absence of PM Lead Cook, including ordering produce and assisting in stock ordering with PM Foodservice Manager

Job Responsibilities

• Meet with Lead Cook, PM Foodservice Manager, or Executive Chef to determine production for the day.
• Prepare entrees, vegetables, starch, and other menu items for dinner meal under direction of Lead Cook, using approved recipes, and following 8-steps Production Cycle.
• Have all hot food for dinner ready to plate-up by 6:15p.m.
• Assist in dinner plate-up, making sure all food is hot and fresh for guest service.
• Break down dinner line at end of service, usually around 7:15p.m.
• Pull meats to thaw for following day?s dinner.
• Prepare vegetables for following day.
• Using sanitation lists and cleaning as you go, make sure PM sanitation is satisfactory, utilizing PM Utility when necessary.
• Sanitize serving line, deep fryers, and reach-in box according to sanitation schedule.
• Ensure proper storage and rotation of inventories in storerooms, refrigerators, and freezers.
• Cross-trained to work breakfast and lunch menu periods.
• Assume responsibility for PM Lead Cook in case of absence.
• Assist in supervision of PM Utility and nightly sanitation.
• Prepare food platters or vegetable trays if requested by PM Foodservice Manager or PM Lead Cook.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Degree from a post-secondary culinary arts training program is desirable
• 3-4 years conference center, hotel, and/or restaurant cooking experience or equivalent
• Institutional experience in large preparation is preferred
• Must be able to speak clearly and listen attentively to employees, service staff, and guests

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

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Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on  Facebook ,  Instagram and  Twitter .

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