Primary Purpose: 

Responsible for the production of a major food group such as meats, salads, vegetables, or bread and desserts. Maintain high standards of quality in food production, sanitation, and safety practices.

 

Qualifications:

Minimum Education/Certification:        

High school diploma or equivalent preferred

Minimum Experience:                             

Food service experience preferred

Special Knowledge and Skills:

Training will be provided on the job as an on-going endeavor without regard to length of service or skills

 

Major Responsibilities and Duties:

1. Follow standardized recipes and be able to increase or decrease with accuracy.

    2.  Daily prepare menu items as outlined on the food production record.

3. Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.
4. Cashier, when assigned, following departmental cash handling procedures..
5. Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any additional foods prepared or discarded.
6. Assist in the clean-up process by putting food away, washing pots and pans, sweeping and mopping, and putting stock away.
7. Demonstrate sound safety and sanitation practices. Follow departmental HACCP procedures.
8. Present an image of professionalism by following department guidelines for personal hygiene and dress code.
9. Recognize and complete tasks without being told.
10. Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.

 

Supervisory Responsibilities: None

 

Equipment Used:

Use of large and small commercial kitchen equipment including electric slicer, mixer, pressure and convection  

steamer, convection oven, dish machine, food processor, and sharp/serrated cutting tools.                                                                                                       

 

 

Working Conditions:          

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, occasionally climbing a 9 ladder, moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures. Must be able to lift 25 lbs.