Under the direction of the Department Manager or Supervisor, prepare a variety of quality foods for all areas of dining services; assist in the planning of menus and in the purchasing of staples. Be able to function under indirect supervision in the area of day-to-day food production.
Essential Functions:
- Prepare nutritious and food products from basic ingredients using fresh sustainable products and scratch cooking.
- Prepare or direct staff to garnish in an attractive manner.
- Prepare all sauces, gravies, soups, roasted meats for carving, entrees and baked items for front of the house
- Organize and maintain work flow in an effective manner in the food production area of department.
- Participate in determining portion size and item prices. .
- Communicate data to appropriate department staff.
- Participate in planning of menus with attention to food cost.
- Place order or relay information to person ordering food stuffs.
- Check incoming orders for quality and quantity.
- Note any damages or shortages.
- Set up serving line.
- Serve meals to guests in a courteous, pleasant manner.
- Assist Dining Services Manager, Supervisor or lead person in the training of food service employees.
- Ensure quality food service and sanitation.
- Collect money and make change for guests in the absence of Cashier (at appropriate cash register in emergency cases only).
- Complete cleaning according to daily and weekly schedules and dishwashing as needed.
- Perform other duties as assigned by Dining Services manager.
- Follows appropriate policies and procedures for use of time in work environment, including absenteeism and tardiness.
- Monitors and takes corrective action to prevent recurring absences.
- Returns promptly from breaks and schedules them in concert with co-workers to provide appropriate coverage of unit and client care activities.
- Consistently on time and ready to work at the start of shift as well as assignments completed at end of shift.
- Maintains confidentiality of al client and organizational records.
- Releases information according to established policy/procedure.
- Demonstrates a positive attitude while at the work site.
- Does not conduct personal conversations when members are waiting for service.
- Does not discuss other staff members, organization, or medical care in public areas.
- Identifies self by utilizing name tags and verbally introducing self by name, title and/or department.
- Addresses members by their proper titles and last name.
- Provides assistance to customers or connect customers to appropriate person when needed.
- Applies the same courtesy standards to customers on the telephone as in person.
- This job description is not all encompassing.
Qualifications:
Basic Qualifications:
- Three (3) years restaurant/institutional cooking, chef background.
- Must have institutional/restaurant cooking experience, including ability to prepare all foods from scratch, knowledge of production skills, catering, ordering, and receiving of supplies.
- Experience handling convenience foods, stock rotation, and working with menus.
- Ability and experience working in a cooperative manner in a small work group.
- Current Food Handlers Card
- Must have effective oral communications skills, be able to write legibly, read, and follow written instructions.
- Understand how to operate food service equipment.
- Capable of working under indirect supervision only, and able to use sound judgment in minor decision-making.
- Able to increase or decrease recipes as necessary.
- Ability to select quality products and portion appropriately (produce, meat, fish, and poultry).
- Basic understanding of mathematics preferred.
- Background in scratch cooking preferred.
- Portion Control preferred.
External hires must pass a background check/drug screen.
We are proud to be an equal opportunity/affirmative action employer.