Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner.
Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods.
Assists in coordinating prep for the following day’s menu.
Assists in training new kitchen employees.
Assists in ordering food and kitchen supplies.
Assists in creating menus.
Assists in execution of special events and functions.
Fills in for other chef’s when absent and may be required to supervise other staff positions.
Responds to community issues or concerns that may occur in the dining room.
Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly.
Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures.
Keeps food waste to a minimum by utilizing food storage and food recycling techniques.
