Plans, prepares, and cooks hot and cold foods for catered functions, taking into account dietary restrictions and ensuring that high quality and safety standards are met.

 

 

Essential Functions:

• Plans and prepares menus for catered functions with the Senior Catering Coordinator.
• Oversees the daily production activities, including purchasing, preparation, cooking, and service of food.
• Collaborates with Senior Purchasing Coordinator to manage inventory and order supplies, ensuring that the kitchen is well-stocked and that expenses are within budget.
• Trains kitchen staff in food preparation, safety, and sanitation procedures.
• Assists in the set-up, service, and break-down of catered functions.
• Receives feedback and researches new recipes and methods to continually expand culinary knowledge and skills.
• Maintains a clean and organized kitchen environment in compliance with health and safety regulations.

Education Requirement:

High School Graduate or equivalent, required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

• Ability to measure accurately and perform basic math skills.
• Familiarity with personal computer and nutrition-related software, preferred.
• Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).
• Effective verbal communication skills required in interactions with department staff.

Experience:

Two years of experience as a full-service restaurant line cook, caterer or room service cook, required.

Physical Requirements:

OCCASIONALLY: Climb stairs/ladder, Color vision, Computer skills, Fume /Gases /Vapors, Hot Temperatures, Lifting / Carrying: 41-60 lbs, Loud Noises, Pushing / Pulling: 100 lbs or greater with assistance, Sitting

FREQUENTLY: Audible speech, Decision Making, Flexing/extending of neck, Hearing acuity, Interpreting Data, Lifting / Carrying: 11-20 lbs, Lifting / Carrying: 21-40 lbs, Problem solving, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder

CONTINUOUSLY: Bend/twist, Depth perception, Hand use: grasping, gripping, turning, Lifting / Carrying: 0-10 lbs, Peripheral vision, Repetitive hand/arm use, Seeing – Far/near, Squat/kneel, Standing, Walking

Additional Physical Requirements performed but not listed above:

(not specified)

 

 

"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"