Job Description

1. Responsible for the food production in the absence of higherranking Cooks and Managers.2. Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards.3. Assists in production, quality control, and safety and sanitation.4. Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces.5. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers.6. Prepares breakfast items.7. Prepares raw vegetables to be used by cooks.8. Observes the rules of the department of Dining Services pertinent to food handling and production.9. Cleans job related or assigned areas, equipment and utensils.10. Observes safety standards and practices.11. Performs related duties as required or assigned within job classification.Required Education and ExperienceTwo or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces; one or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces along with a culinary degree or certificate.Required Skill/Ability 1:Ability to read, write, follow written instructions and to handle mathematics pertinent to the job.Required Licenses or CertificationsServSafe Food Protection Manager certification for food relatedPhysical Requirements1. Sustained standing. Frequent bending.2. Moves both arms and shoulders as necessary while working with equipment and/or heavy materials.3. Moves, lifts and carries supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height.4. Pulls and/or pushes Buscko carts and containers, etc.5. Works in confined areas with wide temperature variations.