Junior Cook - Degnan's Deli (Yosemite)

  • Company: Aramark
  • Location: Fresno, California
  • Posted: September 25, 2017
  • Reference ID: 138046
About Aramark
Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World's Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Position Summary: The Junior Cook's primary responsibility is to prepare restaurant menu items. The Junior Cook prepares food items in accordance with production requirements and quality standards while maintaining a safe and sanitary environment. The Junior Cook always ensures quality consistency by following recipe cards and production and portion standards. Also, the cook is responsible for the setup, service and cleaning of the kitchen area as directed by the Executive Chef in accordance with Aramark standards and safety and sanitation policies. Furthermore, the Junior Cook is highly knowledgeable about all stations of the line.
Essential Functions:
  • The cook sets up (retrieving and transporting food items) the service line in an efficient manner - meeting time frame deadlines
  • The cook reads and follows recipes - preparing cold food items and preparing and cooking hot food items
  • Must ensure sufficient amounts of prepped foods (keep product levels at required amounts) to ensure the restaurant runs as smoothly and efficiently as possible
  • May be required to work on pastry production for the restaurant - fulfilling restaurant, coffee bar and event needs
  • Assist in cooking and preparing sauces, vegetables, meat, fish, and poultry items properly
  • Prepare guests dishes as requested by guests in a speedy and efficient manner
  • Ensure all food orders are completed properly (i.e. proper serving method and correct portion size) and in an efficient manner
  • Ensure proper handling of all food products and equipment is maintained to ensure food safety and kitchen standards are adhered to at all times
  • Ensure line area is kept free from clutter at all times
  • Ensure cleanliness and high sanitation standards are maintained at all times
  • Organize and maintain stock rooms and walk-in refrigerators
  • At the end of the shift, prepare for the next shift by cleaning the line and returning all food items to designated storage areas - cover and date all perishable items
  • Must be flexible - willing to work a rotational schedule with rotational days off that may include weekends and holidays
  • Must be well groomed and maintain a high level of professionalism at all times
  • Follows cleaning checklist, which includes sweeping, mopping, recycling and emptying trash cans
  • Must perform all miscellaneous duties assigned by upper management
  • Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
  • Report to work on time and in complete uniform
  • Other duties as assigned
Status and Scope: Reports to the Executive Chef
  • Attention to detail to ensure recipe consistency is vital
  • Must be able to work independently and finish tasks in a timely manner
  • Must be able to read and follow recipes
  • Must be focused on safety and sanitation
  • Able to follow directions
  • Perform repetitive tasks
  • Stand for extended periods of time
  • Comprehend basic written and verbal communication process
  • Work in an environment that at times can be hot and humid
  • Work with a diverse team
  • Must complete Serve Safe Food Handler's Certification
  • Must be fluent in the English language both spoken and written - able to read & interpret documents such as safety rules, Aramark Alcohol Regulations, operating and maintenance instructions and procedure manuals
  • Must have at least prior cooking experience or equivalent schooling
  • Position requires an extensive knowledge of basic cooking techniques - grilling, sauté, griddle, fryer, baking, broiling etc.
Equipment Used: Oven, Mixer, Grill, Steamer, Calculator, Cutlery, Dishwasher, Chef Knives, and Other Cooking Equipment
Travel Requirements: Little or No Travel (>10%)
Lifting Requirements: MEDIUM - Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds. Pushing a cart up to 300 lbs.

Required Qualifications:
  • Good interpersonal skills and ability to work in a team environment
  • Time management skills
  • Excellent customer service
  • Minimum 1 year experience in the food service industry
  • Ability to multi-task and work in a fast paced environment
  • Ability to read, write, and follow instructions
Desired Qualifications:
  • ServSafe Certified

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