Cook​/Catering Specialist

Primary Purpose

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production and safety practices.

Education/

Certifications:

• High School Diploma or GED Equivalency preferred.
• A Food Handelers Certificate a must.

Experience:

Previous food experience is not required.

• Ability to unerstand food preparations and safety instructions.
• Working knowledge of kitchen equipment and food production prcedures.
• Ability to operate large and small kitchen equipment and tools, ability to perform basic arithmetic operations.

• Food Preparations and Serving
• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies and procedures.
• Practice and promote portion control and proper of leftovers.
• Ensure proper storage and handling of food item and supplies in a safe manner. Maintain a clean and organized stoarage area.

• Operate and use utensils and equipment according to prescibed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, ab=nd safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immeadiately.
• Maintain personal appeaance and hygeine.

• Handle and record cashier functions accurately.
• Help record food requisitions and orders nessary supplies.
• Maintain daily food preparation records.
• Promotes teamwork and interatipons with fellow staff members.
• Maintains complete confidentiality.
• Be prepared and trained to fill infor the manager when they are absent.
• Adhere to the policy o9f no cell phones in the kitchen area.
• Keep manager informed of product and equipment needs in a timely manner.

Works under manager and supervisor.

Continous standing, walking, pushing and pulling; frequent stooping, bending, kneeling, and climbing (ladder) moderate lifting and carrying; moderate exposure to extreme hot and cold tempatures.

Demonstrate willingness to work where needed and assist others as nessary.

Follow written and oral directions for food preparations and related activities