Food Preparation:
- Ensures the successful and timely execution of the menu and culinary direction provided by the Campus Executive Chef
- Prepares menu selections for customers according to established production standards and specific recipes
- Supervises student staff
- Regularly assigns tasks, instructs and checks the work of student employees and temporary employees
- Assigns and checks work and provides training. May provide feedback to supervisor to assist with work assignments and job performance
- Properly sets up and uses equipment for production. Cleans and sanitizes equipment once production is completed
- Reads, interprets, and follows standardized recipes. Adjusts weights and measurement of ingredients to match quantity produced. Stages necessary ingredients for production
- Reads, interprets, and follows production guidelines produced by the menu management software system (Computrition). Fill out all production sheets for assigned shift. Make sure all amounts prepared, consumed and leftovers are input on appropriate lines
- Answers questions on recipes interpretations and explains established kitchen/production procedures
- Monitor's customer counts and consumption of food items during service hours
- Ensures the availability of fresh and properly garnished products for customer selection at all times. Decides on alternative menu selection if production requires additional food items
- Visually inspects and tastes food products before and during meals to ensure quality
- Adjust recipes to volume of demand
- Ensure food products are properly garnished and displayed at all times.
- Uses mixers, ovens, choppers, steamers, grills (gas and electric), broiler, fryers, and warmers
- Supports department mission of serving exceptional food to the campus community
- Interprets and explains established kitchen and production procedures. Initiates needed corrections on recipes and production guides
- Make sure each employee is fully trained on each piece of equipment used in the kitchen. Sets up equipment as necessary
- Ensures the performance of duties such as racking frozen products for proper tempering, cleaning work areas and preparing food for the next shift or next day
- Make sure production is within reasonable limits to keep leftovers to a minimum
- Ensure leftover food production is properly packaged, labeled, stored, and incorporated into menus to eliminate food waste and extended storage
- Ensure a safe work environment. Report safety hazards immediately
- Coordinate's preparation of special dietary meal needs
- Ensures correct serving and portion sizes are served and monitored.
- Advises of specific need for non-menu items not ordered through Computrition.
- Assist in rotating products in storage area
- Assist with inventory as assigned by the Unit Manager
- Participates in the physical counting in storage locations. Straightens up storage area, mark cases, boxes, and bags for efficient inventory
- Assist with transporting daily food orders to proper storage location after delivery from the warehouse or vendors as needed
- Has a general understanding of nutritional values and allergy awareness
- Performs more detailed cleaning of work area during non-operational time.
