Follows a daily production schedule, and uses standardized recipes in the production of all foods.
Follows the department's policies and procedures for safe food production.
Prepares and packages main course and other items for the menu, special requisitions and other special occasions.
Produces all food items to meet the department's delivery schedule.
Practices economic utilization of foods to avoid waste.
Maintains high quality standards on all prepared foods.
Keeps area clean, safe and organized. Cleans designated equipment used in food production.
Other related duties as assigned
Assists in other department positions as needed.
EDUCATION: High school or equivalent with formal training in a school, restaurant, or hotel.
EXPERIENCE: Minimum 1 year cooking experience in a school, hotel or
restaurant. Related volume cooking experience desirable but not mandatory.
JOB KNOWLEDGE AND SKILLS:
Knowledge of techniques of cooking essential. Volume cooking knowledge desired. Proper utilization of food services equipment desired. Knowledge of safe food handling practices desired.
PHYSICAL REQUIREMENTS: Must be able to lift a minimum of 50-lbs. Moderate physical activity. Able to work fluctuating hours.