Responsible for food preparation and production support for multiple work stations. Prepare raw food items for cooking, including washing, trimming, cutting, and panning meats and vegetables, as well as opening and panning convenience food items. Under the direction of the Management Team, Executive Chef 4, or Chef 2, provides team leadership to one or more Assistant Cooks, Senior Food Service Workers, and Food Service Workers. Assign, motivate, and monitor the work of others in the production of multiple food products from specified menus to guests. Prepare menu items and recipes according to production and quality standards in different workstations/locations and accept changes of assignment as needed. Assign and monitor food production needs to team members and ensure production needs are met. Adhere to all food handling and sanitation guidelines. Accurately and appropriately utilize all production equipment under the safety guidelines. Follow established timelines for food production as required by customer flow. Interact with team members and guests in a high-volume dining environment. Work is assigned on a daily basis by shift supervisor.

QUALIFICATIONS

• 3-4 Years Three to four years of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience. (Preferred)
• Ability to read, understand, and speak English sufficient to determine and carry out job duties. (Required)
• Time management skill including organizing production tasks to achieve meal service within the prescribed time constraints. (Required)
• Working knowledge of the basic principles of food preparation including standardized recipes, batch cooking and proper temperatures for storage and service (Required)
• Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques. (Required)
• Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters. (Required)
• Ability to measure dry and liquid food ingredients in the appropriate units of measurement. (Required)
• Skill in operating equipment such as mixers, food processors, slicers, blenders, pizza ovens, gas range, flat top grill, char broiler, hot wells, deep fat fryers, rotisseries, rheon machines, woks, saute pans, steamers, and kettles. (Required)
• Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment. (Required)
• Culinary knowledge of food inventory, recipes, menus and production methods, including a good understanding of culinary terminology. (Required)
• Ability to provide team leadership to one or more Senior Food Service Workers and Food Service Workers. (Required)
• Ability to accurately complete and maintain paperwork, including temperature logs and production records. (Required)
• Ability to lead small teams in a collaborative manner, motivating team to complete tasks effectively and efficiently. (Required)

EDUCATION, LICENSES, CERTIFICATIONS & PERSONAL AFFILIATIONS

• High School Diploma (Preferred)

COMPLETE POSITION DESCRIPTION

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