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Prepares and serves a wide variety of full course meals according to customer requested orders, or scheduled menus.

Prepares meals and vegetables by roasting or baking. Grills items such as chops, poultry, steaks, turning as required until adequately done.

Cooks vegetables, prepares specials soups, sauces, and dressings, according to recipes, measuring and weighing ingredients.

Adjusts recipes according to desired quantities, and substitutes ingredients when required.

Places cooked food in serving dishes, or steam and food carts in an eye appealing manner.

Ensures group orders are served simultaneously.

In the absence of the Catering Manager provides leadership to Food Service Workers and may assist in their training.

Keeps grills, stoves, appliances, and working area in a neat and clean manner in accordance with sanitation regulations.

Ensures foods are properly stored and marked in accordance with regulations.

May assist in taking inventory, and/or receiving stock.

Ensures appropriate documentation is properly completed for mess transfers. At the end of the shift, ensures kitchen is properly cleaned, all food cleared and properly stored, all trash and garbage disposed of, and all stoves and appliances are turned off.

Notifies supervisor of problems encountered or appliances which are not functioning properly. May serve as chef on a banquet serving line.

May be required to perform other related duties as assigned.

Conditions of employment

• Must be 18 years of age or older and have a high school diploma or equivalent.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

Qualifications

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes and to prepare and cook food in large quantities.
• Working knowledge of sanitation standards and procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes.
• Skill to perform tasks involving several procedures to prepare and cook food in large quantities.
• Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
• Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well and in response to adjustments in the number of servings required.
• Skill to manage various cooking processes so that food items are served at their peak taste, texture, and appearance with minimum holding periods and so that safe and critical temperature and time control points are met.
• Ability to coordinate a full range of food preparation activities involving quantity food production where a number it items are cooked simultaneously and require varied cooking methods, timing requirements, many ingredients, and numerous interrelated steps.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skill.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements.