Experienced Production Cook Tier 5

Sunday-Wednesday 5:00am-2:00pmThursday 5:00am-11:00am40 hours/week

Physical Requirements Lift once a day to 10 times a week 100lbsStand for entire shift

Work in varying temperatures: out of doors, coolers, freezers and near heated equipment

Stoop, Bend, push, pull throughout the shift

Manipulate small hand tools

Lift 50 lb. occasionally

Duties

Take proper food and equipment temperatures.

Prepares food from scratch on a large scale from a production sheet and standard recipe according to established food preparation procedures. Plans daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking and mixing. Directs and assigns daily tasks to other production employees. Ensures all kitchen procedures for safe food preparation, handling and storage are followed. Reviews and records waste, inventory, production amounts and equipment temperatures.

Improvises in production for filler when the meals served exceeds the expected count. Increases and decreases production according to the numbers to be served at a period of time. Ensures all production is ready by the mealtime and continues to maintain supply during the service hours. Uses a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, knives and mixer.

Review the presentation of all food for taste, appearance, pairing, display, garnish and dishware and serving utensils. Under the direction of Executive Chef, assesses recipes for appropriate flavor, texture and appearance and adjusts the recipe if needed. Assists in the ordering of food items needed on hand to prepare future meals. Collaborates on the nutritional menu planning.

Keeps work surfaces and equipment clean and clear of debris. Uses commercial strength chemicals to clean, sanitize and polish. Reviews the preparation and serving areas for cleanliness.

Assists in other areas with food preparation duties as needed.

Takes ownership for the workstation utilizing student employee support.

Any duties assigned based on business needs.

Qualifications High School Diploma or Equivalent Preferred5 Years of professional institutional cooking experience

ServSafe Certification preferred - must be obtained within one year of hire Advanced Culinary Testing will be required

Skills

Computing skills to make cash change, take inventory, create # of pieces for a portion by performing adding, subtracting, multiplication and division Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed.

Ability to interact with customers, coworkers, and vendors in a diplomatic manner

Ability to work effectively as a team member

Ability to organize and plan resources and workload to meet deadlines

Ability to read on a level to comprehend recipes, ingredients, instructions, procedures and equipment operation manuals. Able to verbally explain multi-step tasks to customers and coworkers.

Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with limited daily supervisory direction.

Understanding of common kitchen practices such as knife skills and food identification.