Breakfast/Lunch Cook - Spire Hospitality LLC

Essential Functions and Responsibilities:

1. Prepares soups, additional items as needed.
2. Must always be well groomed and in proper uniform and chef hat.
3. Prepares employees' cafeteria food.
4. Assist Chef’s and lead cooks in banquet preparation and a la carte production.
5. Consults with Chef’s on planning cafeteria menus utilizing banquet and kitchen items.
6. Responsible for keeping production kitchen clean during shift.
7. Support of and participation in recycling and sanitation programs.
8. Watch for safety hazards and report them immediately to your Department Supervisor.
9. Ensure all coolers and freezers are organized and well maintained as per standards.
10. Must receive goods and break them down for storage on a FIFO basis.
11. Ensure that all cook and hold temperatures are maintained as per Vermont Health Department standards.
12. Responsible for recording all food spoilage on the proper form and submit to Chef.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) Food and Beverage