|Food Production |
Ã¯ Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, 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¯ Prepare food from scratch independently for multiple cycle menus Ã¯ Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes Ã¯ Complete service records at end of meal period. Track and record food waste and donations
Ã¯ Can 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 plans 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. Identify 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/Training Ã¯ Plan own production schedule with Manager, Sous Chef or Senior Cook; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements Ã¯ Direct service staff during meal service, i.e. presentation, plating, portion control, quality control Ã¯ Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous ChefÃ¯ 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¯ Ability to direct other staff 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 lbs.