Culinary Technician

Description Participate in daily food service operation and assure proper meal preparation. Overall knowledge of food preparation and meal service for facility. Oversee department in absence of Dining Services management. A. Prepare and Store Meals

• Prepare main entrees and other food items to meet quality standards and the quantity needed.
• Have meal ready to serve at a stated time
• Follow proper infection control, safety, and sanitation practices, especially during the movement of food through the various stages of receiving, storage, preparation, serving and reheating
• Check menu to see that the appropriate amount and kinds of food and supplies are on hand, thawed and ready to be used for meals.

B. Other Responsibilities

• Participate in facility meetings as needed.
• Check daily for cleanliness and correct temperatures of freezer and refrigerator.
• Report defective equipment to Dining Services Manager
• Perform scheduled cleaning jobs
• Follow procedures for infection control and proper safety and sanitation practices to maintain a clean and sanitary work area.
• Supervise staff in the absence of Dining Service Management. Call in replacement help for absent employees and act in whatever capacity needed in order to fulfill facility need. Adjust assignments as needed.
• Assist with the training of employees.
• Achieve satisfactory performance in all performance evaluation areas.
• Keep current with job standards through inservice training, continuing education, personal and professional development.
• Actively recognize and appropriately respond to customer needs.
• Continually seek opportunities for Quality Improvement
• Other duties as assigned by supervisor
• Will hand cash, manage cash resister, complete X, Z readings, complete deposit, and cash reports. (Deli Only)
• Will transport prepared food items to the Compass Point building.

Requirements

• Minimum education, certification and/or licensure:
• High School Diploma/GED with some institutional cooking training.
• Physical requirements:
• Stand, bend, walk, reach and push frequently.
• Able to lift objects weighing up to 25 pounds frequently and lift up to 50 pounds occasionally.
• Mental requirements:
• Able to read and follow recipes and follow special dietary needs.
• Able to work in a team environment with limited supervision and supervise a team.
• Able to work within time frames.
• Able to read and communicate in English.
• Experience:
• Restaurant/hospitality cooking experience needed
• Working conditions:
• Risk of floors being wet and/or slippery when mopping or washing dishes.
• Risk of using cooking equipment that is hot and may cause burns.
• Risk of knives or blades that may cause cuts.