MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School graduate or equivalent.
2. Must have current person in charge training or ServSafe food handler certification.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Culinary School graduate

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Plans catered events including planning the menu (including proper color, nutritionally balanced, complimentary foods, eye appeal and texture variation), ordering food needed, preparing the food, setting up in an attractive and organized manner, cleaning up of the event and providing information needed for billing. Uses creativity and knowledge to provide variety in menus for catered events.
2. Utilizes down time to meet departmental needs (serves in cafeteria, assists chefs, food prep cook, baker or salad worker, etc.)
3. Provides weekly food order for the following week. Submits information for billing of events by the end of each week.
4. Tracks catering equipment used for each event and assures it is returned to storage.
5. Works with Director and manager to formulate menus and recipes for catering functions as needed.
6. Serves food according to established portions.
7. Follows standardized recipes to assure consistency of product.
8. Provides sanitary conditions as outlined in the department Infection Control Policy. Fulfills daily/weekly cleaning duties.
9. Demonstrates proper handling and operation of equipment.
10. Adheres to Food Service Policy on handling potentially hazardous food. Follows proper food storage policies.
11. Uses and handles chemicals according to present vendor guidelines. Never mixes chemicals. Labels spray bottles with proper label.
12. Assists in orienting new employees.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
2. Visual acuity must be unimpaired.
3. Hearing within normal range is required.
4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Exposure to heat and humidity as well as cold.
2. Potential for burns from using ovens, fryers and hot pans of food.
3. Potential for cuts from using knives.

SKILLS AND ABILITIES:

1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.
2. Must have basic math skills including addition and subtraction.
3. Must have working knowledge of table of measure.
4. Basic computer skills.
5 Concentrated mental activity is required to organize the work.
6. Must be able to respond to changes in work volume throughout the shift.
7. Must be able to work some holidays.
8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address: