Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines. - Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. and production logs. Create weekly food, paper and milk orders send to GM by due dates Count inventory monthly. - Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log. Log in refriger... more details
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:
* Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines.
* Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite).
Batch cooking is required. and production logs.
Create weekly food, paper and milk orders send to GM by due dates
Count inventory monthly.
* Perform temperature checks during meal period to ensure food is being served hot.
- Log results in temperature log.
- Log in refrigertaor and freezer temperature logs twice daily
* Follows assigned break schedules.
* Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager.
* Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment.
* Prepare and update Production records and temperature logs. When applicable, assist with production required / assigned throughout kitchen.
* Complies with all requirements of the mandated food handling certification requirements
* Attend weekly kitchen meetings held by head chef or manager.
* Follows all Whitsons policies & procedures at all times
PAYRATE - $ 16/hour
Serv Safe Certification and SCBOH Certification
High School Graduate
Must complete all Whitsons and government required training as necessary
Certifications:
* Servsafe certification
Other Qualifications, Experience and Competencies:
* Ability to speak and read English in order to understand and perform job assignments.
* Must be proficient in recipe procedures and cooking techniques.
* 1 year professional culinary experience required
* Always present a positive and professional image.
PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the team member is frequently required to:
* Sit, walk, talk and hear
* Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
* Be standing on feet majority of the workday in addition to walking back and forth.
* Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
* Specific vision abilities required by this job include close vision and the ability to adjust focus.
WORK ENVIRONMENT:
- The work is performed primarily in the kitchen and on the serving line
- Standing most of the work day is required.
- Work requires movement in and out of store rooms and freezers
- The noise level in the work environment is moderate to loud.
- Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.
The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.
