Prepares, cooks, and serves a wide variety of foods, including special diet foods;
Apportions meals based on recipe and uses applicable serving instruments;
Cooks meals to order;
Prepares required quantities with minimal waste; stores and utilizes leftovers appropriately;
Bakes items in small volumes;
Prepares food orders for delivery;
Operates industrial kitchen equipment;
Complies with health and safety procedures regarding sanitary conditions of the work environment, food preparation, serving, and storage;
Monitors and keeps written or electronic record of temperature for food safety;
Ensures the equipment, utensils, and work environment are orderly, clean, and safe and safe food handling techniques are used;
Inspects and organizes the work area for safety; monitors and ensures proper safety and security practices are in place and maintained;
Inspects equipment used in preparing food to ensure optimum working condition; reports on equipment failure and/or issues to the supervisor and/or appropriate parties;
Inventories, orders, receives, delivers, and stores food and supplies; maintains documentation of food and supplies;
Prepares reports and documents;
Updates staff on changes in legislation, policies, and procedures and other agency requirements; keeps management informed;
Fulfills various administrative duties;
May plan, instruct, and assign cooking activities and tasks related to food service;
May be assigned as a Disaster Service Worker (DSW), as required*;
Performs other related duties, as required.
Requirements :
Methods and general and specialized equipment used in the preparation and cooking of a variety of food in large quantities;
Methods of food preparation and organization; including serving practices, safe food handling, and storage measures and techniques;
Kitchen sanitation and safety and the cleaning and care of utensils and equipment;
Preventative controls for food safety, including hazard safety;
Quantity and quality standards of food production and service;
Proper holding temperatures;
Preparing special diets, such as low sodium, sugar-free, etc.;
Principles and practices of customer service;
Principles and practices of menu standardization and large-scale production;
Principles and practices of leadership and schedule management;
Basic arithmetic, including food measurement and calculations;
Basic knowledge of computer usage;
English usage, style, grammar, punctuation, and spelling;
Department specific policies and procedures;
Requirements of a food program serving a variety of clients.