2 jobs found

PRIMARY RESPONSIBILITIES Prepares foods by following recipes and/or production standards for preparing, seasoning, cooking, baking, tasting, carving, and serving soups, meats, vegetables, desserts and other foods. Follows recipes and product directions to prepare items such as breads, rolls, cakes, muffins, biscuits. Ensures all food is prepared in accordance with current applicable federal, state and HACCP guidelines and regulations to ensure the highest quality food. Performs quality assurance tasks such as routine temperature checks for final cook temperature and holding. Responds to quality assurance concerns and documents for future reference. Maintains a sanitary work environment through following established procedures. Ensures all equipment is maintained and in good working order. Stores or disposes of food remaining after each meal service following safe food storage and labeling procedures. Maintains cleanliness and orderliness of the coolers, freezers and storeroom. Maintains accurate records (e.g. production, waste, food temperatures, and thermometer calibration, etc.) as outlined in the corporate policies and procedures. Consults with the clinical dietitian on modified diets or patient special requests as necessary. Works in a constant state of alertness and safe manner. Performs other duties as assigned. EDUCATION EXPERIENCE No experience required PHYSICAL REQUIREMENTS Constant standing and walking. Frequent lifting/carrying and pushing/pulling objects weighing 0-25 lbs. Frequent reaching and gripping. Frequent use of vision and depth perception for distances near (20 inches or less) and far (20 feet or more) and to identify and distinguish colors. Frequent use of hearing and speech to share information through oral communication. Ability to hear alarms, malfunctioning machinery, etc. Frequent use of smell and taste to distinguish differences or similarities in intensity or quality of flavors and/or odors, or recognizing particular flavors and/or odors. Occasional bending, stooping, climbing, kneeling, sitting, squatting, twisting and repetitive foot/leg and hand/arm movements. Occasional lifting/carrying and pushing/pulling objects weighing 25-50 lbs. Occasional keyboard use/data entry. Occasional driving. Associated topics: cocinera de la preparacion, cook, cutter, food preparation, fryer, restaurant assistant cook, restaurant cook, roasting, salad, steakhouse

PRIMARY RESPONSIBILITIES Assists in monitoring staff productivity and suggests improvements for increased service and productivity. Prepares and distributes work schedules and task assignments for assigned group. Evaluates requests for time off and schedule changes and approves or declines following policy. Works with department leadership to ensure staffing levels are adequate to meet needs. Coordinates changes to schedules due to sick calls, leave of absence or other emergent changes in staff availability or work volume. Advises supervisor of any potential policy violations related to attendance or schedules. Identifies breakdowns in workflow or backlogs of work that could lead to poor customer service. Alerts leadership when immediate action is necessary, suggests alternatives to immediately address the issue and re-prioritize tasks to clear backlogs and respond to rushes. Assists the supervisor with onboarding of new staff, ensuring mandatory education completion, developing and presenting training and providing input to performance evaluations. Prepares foods by following recipes and/or production standards for preparing, seasoning, cooking, baking, tasting, carving, and serving soups, meats, vegetables, desserts and other foods. Follows recipes and product directions to prepare items such as breads, rolls, cakes, muffins, biscuits. Ensures all food is prepared in accordance with current applicable federal, state and HACCP guidelines and regulations to ensure the highest quality food. Performs quality assurance tasks such as routine temperature checks for final cook temperature and holding. Responds to quality assurance concerns and documents for future reference. Maintains a sanitary work environment through following established procedures. Ensures all equipment is maintained and in good working order. Maintains accurate records (e.g. production, waste, food temperatures, and thermometer calibration, etc.) as outlined in the corporate policies and procedures. Consults with the clinical dietitian on modified diets or patient special requests as necessary. Works in a constant state of alertness and safe manner. Performs other duties as assigned. EDUCATION EXPERIENCE Three year s experience PHYSICAL REQUIREMENTS Constant standing and walking. Frequent lifting/carrying and pushing/pulling objects weighing 0-25 lbs. Frequent reaching and gripping. Frequent use of vision and depth perception for distances near (20 inches or less) and far (20 feet or more) and to identify and distinguish colors. Frequent use of hearing and speech to share information through oral communication. Ability to hear alarms, malfunctioning machinery, etc. Frequent use of smell and taste to distinguish differences or similarities in intensity or quality of flavors and/or odors, or recognizing particular flavors and/or odors. Occasional bending, stooping, climbing, kneeling, sitting, squatting, twisting and repetitive foot/leg and hand/arm movements. Occasional lifting/carrying and pushing/pulling objects weighing 25-50 lbs. Occasional keyboard use/data entry. Occasional driving. Associated topics: commercial, corporate kitchen, dining chef, executive, executive chef, executive kitchen, pastry chef, pizza chef, service, sous