Summary of Responsibilities:

Entry level kitchen leadership position that rotates among six positions and assists in meal preparation, production and service for approximately 2,000 meals daily utilizing standard recipes for hot, cold and specialty food items. Acts as a mentor for the kitchen staff answering questions and providing guidance during production and service. Under the direction of the sous chef and management, is responsible for making a limited range of decisions, escalating to management when necessary.

Position Responsibilities:

• Oversees receiving, storage and requisitioning of supplies, food and beverage according to HACCP principles by all hot production staff.

• Assists with overseeing and directing associate activities in hot production while working a rotation position. Acts as back up to ensure proper cooking, cleaning and maintenance are performed daily.

• Prepares daily requisitions with the hot production team. 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. Prepares action plan for leftovers with sous chef and ensures all details are covered with appropriate cooks, servers and management.

• Rotates among six hot production positions, including bake shop, hot entrées, soup and saucier, power food, and hot box/line coordinator.

• Assists in the production of all hot foods by following Western & Southern (W&S) standardized recipes to ensure top quality, making adjustments as needed.

• Ensures all Safe Serve standards, both food handling and sanitation, are followed by each hot production worker. Continually trains and reinforces proper techniques to ensure safe food handling practices are consistently followed.

• Assists with line communication, and ensures that ample foods are stocked and ready for our guests. Completes daily tracking sheet for each hot food, and completes leftover and food waste logs daily.

• Assists in setting up cafeteria and dining room serving lines, and replenishes food as needed.

• Prepares produce used in recipes, on salad bar, and as garnishes.

• Assists in developing and maintaining standardized recipes with the Senior Cook, updates the system.

• Performs heavy cleaning of equipment and work area, including walk-in refrigerators, freezers and stainless steel.

• Assists Kitchen Porter and coordinates coverage among the hot production team, utility lead worker and management during shift changes.

• Reports equipment and mechanical malfunctions promptly to facility services and management for immediate service.

• Assists with the take-home food sales programs, catered events, and private dining room functions during peak times or as needed.

• Oversees the pantry store room and ensures proper stocking, storage, and cleanliness.

• Assists with the training of new hot production workers and ensures clear understanding of rotations, recipes and procedures.

• Works in dish room, pot washing, serving lines and on dock as needed.

• Communicates and interacts with customers providing high-quality service.

• Performs other duties as assigned by management.

Selection Criteria:

• Typically having three plus years of experience in a high-volume, scratch cooking, food preparation and service.

• Demonstrated knowledge of kitchen equipment and tools.

• Proven ability to accurately perform mathematical functions, including fractions.

• 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.

• Proven experience working effectively within a team. Must cite examples of working with others under difficult situations towards a desired outcome.

• Demonstrated examples of effectively handling customer needs and providing excellent service.

• Proven experience adapting and demonstrating flexibility associated with changes to policies, procedures and process.

• Demonstrated ability to quickly generate new and innovative solutions to problems, and develop new procedures for new business offerings.

Work Setting:

• Ability to stand continuously, walk, reach, bend, push, pull, climb, balance, stoop, kneel, crouch, crawl and lift a maximum of 35 lbs. unassisted and up to 50 lbs. assisted.

• 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.

Educational Requirements:

• High school diploma or GED.

Computer Skills and Knowledge of Hardware & Software Required:

• Basic knowledge of Microsoft Office, Excel, Word and Outlook.

• Working knowledge of email, internet and electronic calendar program.

• Working knowldege of food service based or compatible recipe forecasting program.

Certifications & Licenses (i.e., Series 6 & 63, CPA, etc.):

• Safe Serve Certified within six months of date of hire.

Position Demands:

• Extended hours required during peak workloads or special projects, including dinner shift coverage.