Salary/Position Classification

• $17.00 + $2 Dollar Shift Differential Hourly, Non-Exempt (Eligible for overtime)
• 40 hours per week
• 100% Remote Work Availability: No
• Hybrid Work Availability: No
• Dining service provides uniforms, shoe vouchers and launders the uniforms in addition to One Free Meal Per Shift!

Purpose of Position

The purpose of this position is to prepare food for service to customers following all departmental policies and procedures in a safe and sanitary manner. The position will prepare food using batch cooking and display cooking techniques. This position also works closely with training of part-time and student employees and assumes a leadership role in the absence of a lead cook.

Duties & Responsibilities

Prepares products for service to customers

• Prepares and cooks dishes accompaniments according to the computerized production recipes/reports. 
• Does Display/Cook-to-Order food preparation as directed.
• Slices and weighs serving portions of meats, cheeses, etc.
• Prepares menu items for assigned catered functions.
• Creatively garnishes serving lines, buffets, and serving plates in order to make attractive presentations.

Follows the proper sanitation techniques used in the business

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to ensure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met
• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production.
• Use proper sanitation/production procedures in the production of products in order to avoid contamination (cross contamination with cutting boards, knives, etc.), minimize the duration products are in the danger temperature zone, reduce direct contact with hand, minimize reheating products to one time using an approved method and not to combine older product into fresh.

Completes required food production paperwork

• Checks food supplies for the following production schedules.
• Assists with the standardization of recipes.
• Assists with inventory

Supervisory duties for part –time and student employees

• Provides instruction for part-time and student staff assisting in assigned production.

Required Competencies

• Strong communication, interpersonal and organizational skills.
• Requires knowledge of food production and working knowledge of large quantity food service and knowledge of materials, equipment and food in business.
• Must be able to move 45-50 pounds and stand 3 to 4 hours on their feet.
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated with the ability to direct and lead others, work with diverse staff of students.
• Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic.

Minimum Requirements

• 6+ Months Food production experience
• Successful completion of a criminal history records check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire.

Preferred Qualifications

• Two-year experience in large-volume food production and experience with catered events
• One-year experience in short order grill production and/or display cooking.
• NRA Serv Safe Certification
• General computer knowledge of Microsoft Office (Word, Excel, and Outlook)
• Progressive supervisory experience with all age groups