Summary of Responsibilities:

Assists in the meal preparation, production and service for approximately 2,000 meals daily utilizing standard recipes for hot, cold and specialty food items. Rotates among six positions and performs multiple prep and cooking functions. Cleans and sanitizes personal work spaces and assists with various kitchen tasks. Under the direction of the Sous Chef and management, is responsible for making a limited range of decisions, escalating to management as needed.

Position Responsibilities:

• Reviews recipes and menus, and prepares daily food and supply requisitions according to forecasted menus for each position.
• Ensures all freezers, refrigerators, coolers and storage areas are organized, rotated, correctly marked according to HACCP principles and all goods are utilized to minimize waste.
• Rotates among six different hot production positions, including bake shop, hot entrées, soup and saucier, power food, and hot box/line coordinator.
• Prepares all hot foods for each position following Western & Southern (W&S) standardized recipes to ensure top quality, making adjustments as needed according to Safe Serve standards.
• Prepares cold food items and ingredients for production recipes and garnishes.
• Sets up cafeteria and dining room serving lines, and replenishes food as needed.
• Replenishes five gallon milk dispensers and ensures proper rotation.
• Assists with line communication and ensures that ample foods are stocked and ready for guests.
• Completes daily tracking sheet for each hot food item, and completes leftover and food waste logs daily.
• Collects leftover hot foods and combines them for dinner service and for proper cooling according to Safe Serve practices. Prepares plan for using the leftovers daily to minimize waste and cost.
• Performs heavy cleaning of equipment and work area, including walk-in refrigerators, freezers and stainless steel.
• Assists Kitchen Porter and coordinates coverage amongst the hot production team, utility lead worker and management during shift changes.
• Reports equipment and mechanical malfunctions promptly to facility services and the supervisor for immediate service.
• Works in numerous areas of the cafeteria floor, including the receiving dock as needed.
• Communicates and interacts with customers providing high-quality service.
• Backfills the dinner shift cook following a rotation with the hot production staff. Distributes Take Home Food programs.
• Performs other duties as assigned
• Complies with all policies and standards

• High School Diploma Or GED(Required)
• Typically having two to three years of experience in a high-volume, scratch cooking, food preparation and service (Required)
• Demonstrated experience handling multiple duties and completing assigned tasks accurately and timely. Must cite examples of planning, executing and maintaining assignments from start to finish. (Required)
• Proven experience working effectively within a team. Must provide examples of working with others under difficult situations towards a desired outcome (Required)
• Demonstrated experience adapting and demonstrating flexibility associated with changes to policies, procedures, processes and staffing levels (Required)
• Demonstrated experience operating, cleaning and servicing kitchen equipment, i.e., mixers, slicers, knives, etc. (Required)
• Demonstrated knowledge of kitchen equipment and tools.
• Proven ability to accurately perform mathematical functions, including fractions.
• Must cite examples of effectively handling customer needs and providing excellent service.
• Proven ability to effectively communicate through the use of a head set radio, both speaking and listening.
• SAFE Serve Certification Safe Serve Certified within six months of date of hire within 180 Days (Required)

• Ability to continuously stand , walk, reach, bend, push, pull, climb, balance, stoop, kneel, crouch, crawl, extend hands and arms in any direction, lift including lift a maximum of 35 lbs. frequently unassisted and 50 lbs. assisted.
• Requires the ability to verbally communicate and exchange accurate information to customers and associates on a regular basis.
• Requires visual acuity to read and interpret a variety of correspondence, procedures, reports and forms via paper and electronic documents, visual inspection involving small defects; small parts, and/or operation of machinery (including inspection); using measurement devices continuously. Visual acuity is required to determine accuracy, neatness, and thoroughness of work assigned.
• Requires the ability to prepare written correspondence, reports and forms using prescribed formats and conforming to rules of punctuation, grammar, diction, and style on a regular basis. Read and respond to email.
• Requires the ability to apply principles of logical thinking to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to make substantial repetitive movements (motions) of the wrists, hands, fingers, arms, shoulders, hips and waist.
• Frequent exposure to noise, dirt, odors, temperature extremes, and potentially hazardous tools and equipment.
• Demonstrated ability to follow direction independently.
• Demonstrated ability to perform routine mathematical calculations.
• Extended hours required during peak workloads or special projects/events.