The Food Service Cook is responsible to perform duties and responsibilities listed below (other duties may be assigned): Preps, prepares and cooks all items needed for daily orders. Requisition supplies daily. Follows all company's recipes, and portion sizes when preparing foods following exact specifications. Peels, cleans and cuts fruits to be served for breakfast of compotes. Cleans vegetables, fruits, and berries for salads, relishes, and gelatin desserts. Mixes ingredients for green salads, fruit salads, and potato salad. Prepares dressings such as Thousand Island, French, and Roquefort to be served on green salads. Prepares cold sandwiches and cheeses. If applicable, works saute line, grill, pizza oven and other cook to order stations. Follows the FIFO rotation system (First in, First out). Covers, labels, and dates all leftover foods. Utilizes leftover foods before opening new products. Inspects food and food preparation; including measuring temperatures throughout the preparation process, to maintain quality and sanitation by the FDA and local health departmental codes and company's stringent standards. Some dishwashing is required. Customer Service Skills Food Service Cooks are expected to provide customer service that is extra ordinary and exceeds the expectations of our customers. They are required to follow established policies and guidelines that go beyond simply smiling and greeting customers. Going above and beyond encompasses attitudes, respect, and flexibility. The Food Service Cook is expected to have a positive "can-do" attitude; treat others with respect; and easily adjust to changes in the workplace. Education and/or Experience One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Physical Demands While performing the duties of this job, the Food Service Cook is regularly required to stand, walk, talk or hear, and taste or smell. The Food Service Cook frequently is required to sit and use their hands to finger, handle, or feel objects, or tools. The Food Service Cook is occasionally required to reach with hands and arms; climb or balance; and stoop. The Food Service Cook must occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.