Morrisville Auxiliary Corporation
Morrisville, New York
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI
Sep 22, 2023
Full time
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI
Morrisville Auxiliary Corporation
Morrisville, New York
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI6-1a042fd82f5d
Sep 22, 2023
Full time
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI6-1a042fd82f5d
Morrisville Auxiliary Corporation
Morrisville, New York
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI
Sep 20, 2023
Full time
JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: PI
Morrisville Auxiliary Corporation
Morrisville, New York
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands: Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI
Sep 22, 2023
Full time
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands: Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI
Morrisville Auxiliary Corporation
Morrisville, New York
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands : Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI6-fbe6
Sep 22, 2023
Full time
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands : Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI6-fbe6
Morrisville Auxiliary Corporation
Morrisville, New York
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands : Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI
Sep 19, 2023
Full time
Food Servers, Non Restaurant 35-3041 Job Summary: The job of Food Service II was established for the purpose/s of providing support to the dining service activities at assigned locations with specific responsibilities for preparing and serving food items to students, staff, and visitors while maintaining food service facilities in a safe and sanitary condition. Essential Functions: Supervises student employees assigned to the area with regards to portioning, customer services and food safety procedures. Reports issues to the Manager on Duty. Follows procedures for the proper storage of leftover food and potentially hazardous food items. Prepares and pre-portions all food products designated for cooking in accordance with food safety specifications and company recipes. Sets up line areas and collects necessary supplies to prepare menu for service. Proficiently utilizes a wide range of kitchen tools and utensils, including knives. Receives and stores food requisitions and supplies. Processes phone orders and assists customers. Assists in catering and special functions. Assists in maintaining production records in accordance with departmental procedures. Cleans food preparation and production areas as assigned. Responsible for the operation and cleanliness of the Unit and equipment. Operation of cash register and cash-ups. Replenishes product as needed to include ice machine, ice cream machine, etc. Sweeps and mops work areas as needed. Reports any equipment and service problems as necessary. Reports any deficiencies or problems with any food or supplies. Prepares catering or special event food items as necessary. Must attend food safety training as scheduled. Performs other duties and responsibilities as assigned. Education and Experience: High school graduate or equivalent; experience in short order cooking; food service equipment, food handling procedures and cash handling procedures is required. Physical Conditions and Demands : Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. PI
