Job Purpose:
Plan, assembling, combining, and cooking ingredients; maintaining equipment, inventory, and a sanitary kitchen. THESE POSITIONS ARE FOR A 10 MONTH PERIOD ENDING ON JUNE 30, 2027.
Duties:
- Works with Director to plan and execute meals for 50-60 people, 5 days a week. One position is a morning shift, one position is an afternoon shift.
- Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.
- Completes meal preparation by sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.
- Present meals in an institutional, commercial kitchen.
- Controls costs by adhering to recipes; following preparation standards.
- Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.
- Maintains supplies inventory by checking stock; anticipating needs; communicating with ED on what supplies are needed.
- Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance.
- Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
- Must have own vehicle and a valid driver's license.
- Must have commercial kitchen experience.
- Must be able to lift 40 pounds.
Skills/Qualifications:
Verbal Communication, Client Relationships, Energy Level, Dependability, Productivity, Customer Service, Attendance, Confidentiality, Emotional Control, Flexibility, Handles Pressure, must have the ability to make large quantities of food in a timely man