Job DescriptionPOSITION 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.RequirementsMINIMUM QUALIFICATIONS:EDUCATION: High school graduate preferred. Graduate of approved culinary program preferred.CERTIFICATION/LICENSES: N/ASKILLS: 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 designeeENVIRONMENT:- Blood borne pathogen AExposure 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.
