This position performs culinary activities within his/her assigned station with primary responsibility for production and preparation of all menu items, recipes, and food sanitation, to obtain optimum efficiency, economy of operations and maximize profits. Responsible for seasoning and cooking soups, salads, appetizers, sandwiches, meats, vegetables and other hot and cold menu items to company specifications for consumption by guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintains a clean, safe and sanitary facility by adhering to food quality standards and sanitation regulations.
• Prepares for service by estimating the meal period food requirements and procuring all products from storage.
• Works hot or cold stations and cooks and prepares food to recipe. Ensures consistency and profitability by following recipe cards and adhering to menu specifications.
• Washes, peels, slices and mixes vegetables, fruits or other ingredients for salads, cold plates and garnishes. Carves and slices meats and cheese.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills and steam kettles. Observes and temps foods being cooked by tasting, smelling and inserting thermometer.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, salad dressings, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking.
• Portions food on serving plates, adds gravies, sauces and garnishes according to menu specifications.
• Butchers chickens, fish and shellfish. Cuts, trims and bones meat prior to cooking.
• Bakes bread, rolls, cakes and pastries.
• Receives and checks in purchased items to ensure accuracy. Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Complies 100% with the facilities recycling and sustainability policies and programs.
• Exercises care, performs required maintenance and ensures all operating instructions, safety standards and guidelines are followed in relation to MHCs equipment and/or facility assets.
• Uses the prep/pantry cook checklist to ensure no task has been missed.

MINIMUM REQUIREMENTS

• One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

PREFERRED SKILLS & QUALIFICATIONS

• Food safety certified
• Ability to work in a team environment, a genuine interest in the business, agenda, and needs of others, and the ability to produce quality work at a faster than average pace.