The Cook I will contribute to Sodexo Live!'s operational and financial success by following all Sodexo
Live! culinary standards for sanitation and preparation, and by guiding other Culinary staff members to
ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations
and to maximize food revenues.
Section 3: Responsibilities, Supporting Actions, and End-Results
Major Responsibility: Prepare and coordinate orders to ensure they are cooked in a timely, accurate,
consistent and quality manner.
Supporting Actions:
Set up and stock station and ensure other work areas are stocked accordingly, as directed by
Executive Chef or Sous Chef.
Utilize proper recipes, equipment, tools and utensils.
Adhere to company standards for food quality, taste, flavor and presentation.
Ensure that food is portioned and presented according to standards, as well as guest
specifications and preferences; Inspect portions and appearance of food prepared by other staff
members, as directed by Executive Chef or Sous Chef to ensure consistent adherence to Sodexo
Live! standards for food quality.
Ensure all products are prepared, held and served at correct temperatures.
Work in collaboration with other unit culinary team members to achieve operational objectives;
Assist in training fellow kitchen staff members, as directed by Executive Chef or Sous Chef.
Participate and assist in coordinating the flow of work within the culinary department to maximize
quality and efficiency.
End Results: Food is prepared and presented in a consistent, efficient and appetizing manner: All
Sodexo Live! standards for food quality are met; Guests receive an E3 experience; Culinary department
runs smoothly.
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Essential Function: Yes Percentage: 65%
Major Responsibility: Comply with all established health, sanitation and safety procedures.
Supporting Actions:
Wash and dry hands frequently.
Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for
assistance when necessary.
Do not move too quickly or run through kitchen areas.
Move cautiously near corners and when carrying things; Report any blind corners, problem floor
surfaces, or hazardous areas.
Ensure the proper storage, rotation, labeling and dating of all products.
Serve as an example for keeping work areas clean, sanitized and organized.
Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen
and/or dining areas.
Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe
guidelines, and Personal Protective equipment (PPE) requirements.
Monitor and comply with established Sodexo Live! standards for safe usage of kitchen equipment
and general safe work practices.
End Results: Accidents/Incidents are minimized; Loss is mitigated; Que3st Standards are achieved for
all food safety and sanitation measurements. Profitability is maximized.
Essential Function: Yes Percentage: 25%
Major Responsibility: Contribute to goal of 100% customer satisfaction through personal commitment to
teamwork and service.
Supporting Actions:
Apply consistent focus on the customer by paying close attention to detail, accommodating
special requests and never allowing less than perfect food product to leave the kitchen.
Participate in and foster positive team relations with both front and back of the house staff.
Assist with re-stocking of equipment, supplies and food items as needed.
Work multiple stations throughout a shift, as assigned.
Train, support and assist other positions when needed, as directed by Executive Chef or Sous
Chef.
Perform other related duties, tasks and responsibilities as required from time to time.
End Results: 100% Customer Satisfaction is achieved; Sodexo Live! is recognized at the #1 Event
Hospitality provider.
Essential Function: Yes Percentage: 10%
Section 4: Decisions free to make and decisions that depend on positions advice
Decisions free to make:
Organization of on-going work activities.
Methods for completion of day-to-day tasks.
Actions that enhance the customer experience.
Decisions that depend on positions advice:
Approval of any matter with a cost or expense implication.
Actions outside of established policies and procedures.
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Actions that could involve significant organizational risk.
Actions that impact productivity.
Actions with potential negative impact to customer experience.
Section 5: Dimensions
A Cook I will typically be assigned to a single facility with the necessity to work in various stations or
locations within that given unit. Receives a moderate level of supervision with instructions given for
routine work and detailed instructions given for new lines of work or special assignments. Has minimal
latitude for independent decision making.
Section 6: Job Qualifications/Skills
Required:
Minimum of 3 years experience in food preparation in a fast paced environment.
Must be able to interact verbally and listen attentively to co-workers and supervisors.
Ability to follow written and oral direction.
Ability to work under pressure and independently.
Preferred:
Culinary degree from an accredited college or university.
2+ years experience in food preparation in a fast paced environment.
Other Requirements:
Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and
carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from
warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights,
weekends and holidays.
Must be able to meet the following requirements with reasonable accommodation:
While performing the duties of this job, an employee is regularly required to stand for prolonged
periods of time.
The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and
taste or smell.
The employee is occasionally required to stoop, kneel, or crouch.
The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit
several times a day.
Specific vision abilities required by this job include close vision, color vision, depth perception,
and ability to adjust focus.
The employee must be able to read and comprehend a BEO, diagram and any other documents
to ensure that the guests' needs are met.
While performing duties of this job, the associate is frequently exposed to moving mechanical
parts and extreme heat.
Employee must be able to perform repetitive motions.
The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
Employee must be able to work in a cold environment - such as when cleaning walk-in
refrigerators.
The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
Employee must have ability to apply common sense understanding to carry out detailed but
uninvolved written or oral instructions.
Employee must be able to operate in an environment with moderate to high noise
Employee must have the ability to walk with non-skid shoes at all times.
Employee must have the ability to access and produce information on a computer.
Hours may be extended or irregular to include nights, weekends and holidays.