Primary Purpose |
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Develops menus, orders supplies and ingredients, and oversees production of light fare at 51 Main. Ensures that food is properly prepared, cooked, and safely served.
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Responsibilities |
Works cooperatively with others and accepts direction from supervisors.
- Develops meal menu and prepares appropriate food items according to recipes and in adequate volume to fill customer requests.
- Works with all kitchen personnel and wait staff to ensure proper quality and quantity of food production and meal preparation in a timely manner.
- Sets up initial food item(s) for menus and varies food production to ensure food is fresh and proper amount is prepared so that shortages or oversupply of food item(s) does not occur.
- Prepares food items as necessary for future menus and/or shifts.
- Cleans work area after shift; maintains an orderly kitchen.
- Sweeps and mops at end of shift.
- Ensures the highest standards in sanitary kitchen procedures, food preparation, and storage is maintained.
- Checks food for taste, consistency, and presentation.
- Performs other duties as assigned to assist the department in obtaining and maintaining its mission.
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Education & Training |
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Associate's degree in Culinary Arts or equivalent experience required. Must be ServSafe certified in various sanitary procedures and proper food storage.
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Experience |
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3-5 years experience required. Must be familiar with all stations and equipment that is used in the kitchen.
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Knowledge |
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Must have knowledge of menu development, measurements and cooking techniques, proper safe food handling practices, and quality food production skills.
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Other |
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Must be able to lift 10-20 lbs. numerous times during the day and up to 50 lbs. several times each day. Must be able to push and pull up to 75 lbs. frequently. Requires long periods of time standing, as well as frequent bending and reaching.
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