1. Assist with large-scale food production, cooking, baking, and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principals and procedures. 2. Follow written standardized recipes and instructions to ensure proper quality and quantity controls. 3. Document food production, usage, and leftover portions for production records. 4. Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after meal service. 5. Use Point of Sale computer to properly identify a reimbursable meal, and accurately record each customer???s financial transaction. 6. Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors. 7. Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and sanitation records. 8. Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen staff. 9. Perform other kitchen duties as assigned by manager and/or lead.
1-4 years
- Ability to work harmoniously with coworkers and staff as well as provide friendly service. - Ability to work efficiently, effectively at a fast pace. - Ability to learn to operate food service equipment.- Ability to follow written and oral instructions in relation to performance of routine duties involving cleaning and serving food. - Knowledge of basic math skills needed for preparation of recipes, i.e., measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for inventory. GENERAL: Knowledge and use of time management and organizational systems. Skill in meeting and exceeding customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to sustain focus and attention to detail for extended periods of time. EQUIPMENT: Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers, food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS) systems, Inventory Management, Menu systems, etc.
- High School Diploma or Equivalent. - One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital, large corporate commercial cafeterias, or other dining room setting.- Willing to Successfully complete courses within one year of appointment to position in Food Services, Equipment Use and Care, and Quantity Foods.
High School
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