The Cook is responsible for accurately and efficiently preparing, seasoning and cooking all menu items in accordance with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for menu item plates.
Position is located in Smithfield, Virginia. No relocation offered, must provide own transportation.
This is not a general laborer position in the Plant.
Prepares food in accordance with food safety preparation guidelines to include cooking temperatures and times and presents food on the plate in a generally pleasing fashion.
Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving & serving food items to include soups, sandwiches, meats, vegetables & other menu products.
Inspect kitchen prior to beginning cooking to ensure up to standard regarding food safety guidelines, inspects all food items before use for any sign of cross contamination or spoilage.
Handles, stores, labels, & rotates all products properly & in accordance to applicable state laws.
Keeps kitchen free of health code violations. Cleans kitchen on daily schedule outlined by executive chef.
Estimates expected food consumption; then requisitions or purchases supplies, or procures food from storage.
Consults with supervisory staff to plan menus, taking into consideration factors such as costs & special event needs.
FIFO foods to ensure top quality food execution.
Assist in dish-washing and maintain a clean dish pit when dishwasher hasn't arrived for the day.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions.
High School diploma/GED and 2+ years of cooking experience in a well-rated restaurant, preferred but not required.
Strong time management skills.
Culinary training is preferred, but not required.
Strong work ethic and commitment to uncompromising quality.
Customer serviced focused, team player with a willingness to help other employees when needed.
Must be able to work a flexible schedule, including weekend and evening shifts.
Ability to work shifts with long periods of walking and standing.
Farmland Foods, headquartered in Kansas City, Missouri, is a wholly owned subsidiary of Smithfield Foods, based in Smithfield, Virginia. Smithfield Foods is the world’s largest pork processor and hog producer. The company raises 18.4 million hogs domestically each year, and annually processes 31.4 million hogs, representing 32 percent of the U.S. market. Smithfield Foods employs more than 53,000 people worldwide.Since 1959, Farmland Foods has maintained a proud heritage of working side by side with American farm families using time-honored traditions to make great tasting food that you can proudly serve your family. Its how we have always done it and how we’ll be doing it for generations to come, producing Farmland quality food from proud American Farmers. Our collection of well-known brands includes Farmland, Roegelein, Ohse, Premium Standard Farms, Simply Natural, All Natural, Cooks Ham and North Side Foods.The Farmland Foods plants are located in Crete, NE, Lincoln, NE, Denison, IA, Monmouth, IL, Wichita, KS, Carroll, IA, Kansas City, MO, Milan, MO, Arnold, PA, Cumming, GA and Salt Lake City, UT. Company wide we employ more than 9,000 employees. Farmland Foods offers diverse employment opportunities including sales, operations, logistics, engineering, customer service, brand marketing, transportation, food technology, quality assurance, research and development, finance, human resources, and many others.