Performs more complex and skilled tasks such as, but not limited to the following duties: cashiering, cooking breakfast and lunch made to order grill items, working with equipment that requires special skills and training.
Under direction of Executive Chef, prepares and cooks specified food menu items following standardized recipe and HACCP procedures.
Follows safe food handling and HACCP procedures for the storage, preparation, holding and cooling of all food items. Demonstrates how to calibrate a thermometer.
Covers, labels and dates all food items.
Monitors food temperatures, taste and appearance and completes required HACCP documentation.
Keeps work area and equipment cleaned and sanitized.
Reviews menu cycles, production sheets and communicates with Store Clerk on food items needed.
Operates all kitchen equipment required for food production and uses Personal Protective Equipment, ie Cut resistant gloves.
Maintains a general knowledge and adherence to preparations of modified diets, portion control, eating and swallowing difficulties.
Performs relief cook duties as assigned following proper cooking procedures and standardized recipes.
Complies with Title 22, The Joint Commission and other regulatory agencies and institutional and operating systems.
Type of Experience
General food production experience.
License / Certification Requirements
ANSI accredited Food Handler Certificate or Food Protection Mngr Cert.within 1-year of hire