Cook 3

The Cook 3 is responsible for preparing and cooking hot food according to quality and presentation standards, as directed. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

**Responsibilities**:

- Set up workstation and prepare for production of daily menu items, as well as prepares items for off shift service
- Preparation of a variety of hot food including but not limited to:
- Stocks for soups and sauces such as white, brown, demi, chicken, beef, fish, vegetable, meat sauce hollandaise, volute and bechamel
- Soups (Hot and/or cold) including cream, clear and puree
- Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir fries
- Wash, peel, cut, chop and seed fruits and vegetables for salads, entrees, sides, garnishes and serving platters for hot and cold buffets
- May assist with the preparation for and assembly of charcutier boards, hot & cold sandwiches, cheese and meat platters, and a variety of desserts
- Responsible to know specific menu items, specials, (ingredients,) allergy items, portion sizes, and is prepared to answer customer queries
- Monitor, maintain and record hot and cold holding temperatures for prepared foods and related equipment
- Ensure that correct storage conditions for products such as meats, produce, and dairy are adhered to and maintained
- Identifies any needed stock or food items required for ordering to Chef and/or Sous Chef
- Work as a team member and helps other staff with their duties when required
- Comply with all health and safety requirements and guidelines for working safely (lifting, knife safety, wet floor procedures and hot oven safety)
- Know and follow safe work procedures that complies with all regulations
- Participate in JHSC, workplace inspections, and accident investigations as required
- Performs other duties as assigned

**Qualifications**:

- A minimum of 3 years’ industrial cooking and volume cooking experience (200 - 1000 people)
- Current Safe Food Handlers Certificate
- Ability to work independently and with a team, meet time targets, with strong organization skills
- Solid knowledge of food preparation and handling principles, processes, procedures, policies, directives and guidelines
- Knowledge of equipment and materials to use / operate used in food preparation areas such as grills, ovens, deep fryers, slicers, steamers and knives

**About Aramark**:
**Northern Europe - 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.

**Northern Europe - About Aramark