Position Type: Staff Full-time

Hours per week: 40   

Weeks per year: 52

Work Schedule: Varies 

Department Summary & Job Purpose:

Works under the supervision of the Executive Chef or Lead Cook. Receives direction from the Executive Chef or Lead Cook as appropriate. Must perform culinary functions, such as breakfast, lunch, brunch all catering functions, on and off site, and any other duties assigned.

Core Job Duties and Responsibilities: 

• Responsible for the kitchen operation in the absence of either supervisor.

• Prepares and cooks meats, fish, poultry, pasta, soups, sauces, salads, vegetables, and other foods according to proper preparation methods. Consult with either supervisor on menu items of question.

• Prepares all foods, keeping consistency, quality, and appearance up to standards. Ensure creative presentations are maintained and proper items are used to check with catering menus.

• Ensures all food labels accurately contain allergens and ingredients, and that menu items are prepared to recipe specifications.

• Appropriately seasons and garnishes food for service.

• Batch cooks to ensure that food is always freshly prepared and nicely presented.

• Filters and cleans fryolators regularly or as needed.

• Utilized as much food trim and leftovers as possible

• Organizes station and prepares prep list for menu in accordance with daily event orders, special buffet or pop-up menus, and the catering menu.

• Assist in preparation for any afternoon and evening functions.

• Preps station and event orders for the following day.

• Maintain clean and orderly work area/equipment, following proper health and sanitation practices.

• Keeps red & green sanitation buckets at the station following proper procedure.

• Assist in and use proper procedures for placing, receiving, and storing orders.

• Routinely lifts/moves an average of 50 pounds.

• Refrigerates and stores all food left at the end of the meal, following proper food storage and handling procedures, correctly labeling and dating all leftover food items for storage.

• Must record daily temperatures of all food items and fill out any production records

• Maintains communication with the front of the house, i.e., counts for breakfast, lunch, buffet, catered events, etc.

• May be needed to work other areas at other times

• Performs other duties as assigned. 

Qualifications: 

• Minimum of three (3) years’ experience in preparing quality food in quantity.
• Good communication skills, both written and oral, with a sound understanding of the English language.
• Must be able to pass a physical examination without restrictions.
• Have the ability to give direction and instruct others.
• Be cooperative and willing to work with others.
• Must be able to perform multiple tasks at once.
• Successfully complete ServSafe and Allergen certification.
• Must be neat in appearance and work habits and comply with safety and sanitation regulations as prescribed by law.
• Comply with the appropriate dress code as designated by the department

Preferred Qualifications:

License/Certifications:

Compliance Requirements: 

Physical Demands/ Physical Requirements / Potential Work Hazards:

● Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
● Lifting: 30% to 50% of time at work (could require bending and twisting).
● Pans of product, replenishing/storing product, preparing recipes (requires lifting cases of product).
● Ability to carry product a distance.
● Setting up and replenishing buffet lines requires lots of walking/carrying to services lines or storing/retrieving products in refrigerated or dry storage areas, a distance of approximately 75 feet or more. Most shifts span 2 meal periods.
● Overhead lifting: 10% or more.
● Storing or removing products or equipment from shelves.
● Routinely on your feet throughout an 8-hour shift (could also be working alone during part or all of a shift).
● Requires lots of walking, a distance of approximately 25 to 75 feet or more.
● Floor surface is quarry tile and is non-giving.
● Walking up and down stairs when retrieving products from storerooms and entering and exiting the building.
● Works around slippery surfaces due to spills, dropped foods, and trips to the dish room and pot sink to get equipment cleaned.

Working Conditions: 

● Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:

o Fryolators
o Grills
o Ovens
o Steamers
o Woks
o Induction
o Knives
o Slicing equipment
o Heavy and large pots, pans
o Sharp edges from open cans
o Works around tables with corners