|Food Production |
Ã¯ Prepare assigned menu items following complex department recipes and production sheets for meal periods, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service Ã¯ Merchandise food including garnishing for serving line presentation Ã¯ Participate in ongoing customer service programs which includes Ã¬just in timeÃ® cooking, demonstration cooking and interaction with customers Ã¯ Responsible for majority of entrees Ã¯ Prepare custom orders and assists with catering and catered events as needed. Prepare food from scratch independently for multiple cycle menus Ã¯ Make recommendations to Manager or Sous Chef on problem recipes Ã¯ Complete service records at end of meal period. Track and record food waste and donations
Ã¯ Decide re-use values for food, following HACCP guidelines Ã¯ Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas Ã¯ Batch cook food items as appropriate Ã¯ Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize quality Ã¯ Store leftover food properly and with Manager and/or Sous Chef plan usage Ã¯ Prepare and date food samples taken from service Ã¯ Establish and maintain positive relations with our customers Ã¯ Listen, and if possible, resolve customersÃ needs and report them to the manager and/or supervisor Ã¯ Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction Ã¯ Responsible for practicing good stewardship with university and customer resources
Safety and Sanitation
Ã¯ Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. Ã¯ Identifies problems with equipment Ã¯ Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production
Direction and Training
Ã¯ Train other staff on how to safely operate and maintain equipment Ã¯ Promote position customer relations by acting in a professional manner at all times Ã¯ Occasionally interact with customers, explain menu variety and cooking questions Ã¯ Oversee and coordinate production operation and production staff to meet operation deadlines Ã¯ Train, instruct, and direct staff on: how to safely operate and maintain equipment, service (i.e. presentation, plating, portion control), quality control, and demonstration cooking Ã¯ With Sous Cook and/or Executive Chef, plan own production scheduleÃ¯ Experience in food preparation and general maintenance in a kitchen Ã¯ Ability to work independently and to prepare multiple menu items for a meal Ã¯ Ability to successfully perform demonstration cooking and to prepare quality baked products Ã¯ Experience directing other staff Ã¯ 5 yearsÃ experience in large volume production Ã¯ Ability to read, write, perform basic arithmetic, and follow oral and written instructions Ã¯ Ability to follow recipes Ã¯ Demonstrated knowledge of food safety and sanitation Ã¯ Proven organizational skills Ã¯ Ability to complete service records accurately at the conclusion of a meal Ã¯ Ability to lift and carry up to 50 lb.