Job Details
Description POSITION SUMMARY: Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled. Requirements MINIMUM QUALIFICATIONS: EDUCATION: High school graduate preferred. Graduate of approved culinary program preferred. CERTIFICATION/LICENSES: N/A SKILLS : Ability to read, interpret, and expand recipes. EXPERIENCE : One year of experience in a food production environment with responsibility of food production and cooking. NATURE OF SUPERVISION : -Responsible to: Chef Manager, or designee ENVIRONMENT : - Blood borne pathogen A Exposure to excessive heat (ovens) and cold (freezer), ovens, mixing equipment and other related kitchen equipment including sharp knives. Hazards are cuts, burns, slips, and falls. PHYSICAL REQUIREMENTS: Routine heavy lifting (up to 50 pounds), pushing/pulling of carts, able to stand entire shift, bending and stretching to put pans in/out of ovens. Puts away heavy stock.