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 by management.

Selection Criteria:

• Typically having two to three 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 provide examples of working with others under difficult situations towards a desired outcome.

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

• Demonstrated experience adapting and demonstrating flexibility associated with changes to policies, procedures, processes and staffing levels.

• Proven ability to effectively communicate through the use of a head set radio, both speaking and listening.

• Demonstrated experience operating, cleaning and servicing kitchen equipment, i.e., mixers, slicers, knives, etc.

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 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:

• Working knowledge of email and electronic calendar program.

• Working knowledge 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.