Under supervision of the leader, the incumbent is accountable for the preparation of high quality foods for all guest/customers in a timely manner and is expected to help out with the ordering and other duties as specified by the leader.
Nature and Scope:
This position is responsible for preparing and maintaining high standards of quality food, following established recipes, production and portion control.
Major challenges to this position include: meeting time limits in spite of staff shortages, equipment failure or other unforeseen circumstances to meet demands of the meal services; to avoid food waste; following know and established recipes and guidelines.
The incumbent must be flexible and qualified enough to handle banquets, setting up buffets, steam tables, , and receiving of goods,.
Decisions that are referred to the Leadership are personnel problems, executing judgments for quantities, changes in any established recipe, and anything regarding unusual circumstances or those that do not follow established guidelines.
This position does not provide patient care.
The foregoing description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills and efforts or work conditions associated with the job. It is intended to be an accurate reflection of the general nature and level of the job.
Minimum Qualifications: Requirements – Required and/or Preferred
Must have working-level knowledge of the English language, including reading, writing and speaking English.
Minimum of two years cooking experience.
American Culinary Federation certification preferred. National Certified Professional Food Manager Sanitation Class preferred. ServeSafe Certification preferred.
Computer / Typing:
Must possess, or be able to obtain within 90 days, the computers skills necessary to complete online learning requirements for job-specific competencies, access online forms and policies, complete online benefits enrollment, etc.