Sodexo Inc. Cook I in Catonsville, Maryland
Report equipment maintenance issues to appropriate personnel. Maintain kitchen and food logs. Disassemble and assemble kitchen equipment. Wash and disinfect kitchen area. Clean stoves, grills, deep fryers, ovens, and steam tables. Set-up and break down work station, tools, equipment and supplies. Use measuring tools to measure ingredients and portion sizes. Use kitchen tools safely and appropriately. Follow proper knife handling procedures. Prepare all potentially hazardous foods at the correct temperature (i.e., HACCP guidelines). Prepare ingredients for cooking. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Assist cooks and kitchen staff to prepare food. Monitor and ensure food quality and notify manager if a product does not meet specifications. Operate ovens, stoves, grills, microwaves, and fryers. Communicate any assistance needed to the chef.
Develop client rapport and promote partnership value with clients. Follow all company policies and procedures (e.g., safety and security, food safety and handling, personal hygiene). Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Ensure all cleaning and maintenance standards are adhered to.
Maintain client satisfaction at a level that ensures account retention.
Follow proper food handling procedures.
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow company and department safety, security, and loss prevention policies and procedures to ensure a clean, safe, and secure environment.
Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Follow all compliance programs (e.g., safety and fire, hazardous materials and waste program, emergency management program, utility management program, medical equipment management program, infection and control).
Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
Follow all federal, state, and local regulations, as well as Sodexo/client policies and procedures (e.g., Quality Assurance, Safety, Operations, Human Resources).
Ensure uniform/dress code and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
- Communicate with customers with a professional and polite demeanor.
Working with Others
Support all coworkers and treat them with dignity and respect.
Develop and maintain positive and productive working relationships with other employees.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.
Clean and maintain property and premises, ensuring all cleanliness standards are met.
Maintain clean and clutter-free work space, including public areas.
Move, lift, carry, push, pull, and place objects weighing less than 10 pounds without assistance.
Stand, sit, or walk for an extended period of time or for an entire work shift.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Maintain food logs for all food products (e.g., production charts).
Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
Report equipment maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
Sanitation and Maintenance
Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Clean stoves, grills, deep fryers, ovens, and steam tables safely, including using appropriate sanitizing measures, and safety procedures.
Set-up and break down work station, tools, equipment and supplies, ensuring items are to established specifications.
Kitchen Tools and Equipment
Follow proper knife handling procedures, including keeping knives sharpened, using correct knives for particular food item or specific tasks.
Use measuring tools (e.g., scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans, and engaging all appropriate safety devices prior to operating equipment.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, thermometer, or piercing them with utensils.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production charts.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Assist cooks and kitchen staff to prepare food, and provide them with needed items.
- Customer Service Orientation
- Proper Lifting Techniques
Cleaning and Sanitation
- General Sanitation
High School diploma / G.E.D. equivalent
Related Work Experience
1 year related work experience
No supervisory/managerial experience
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