Purpose Responsible for assisting the Sous Chef in the planning and execution of daily food production serving lunch and dinner of 3ooo+ customers. Essential Functions Responsible for preparation and batch cooking of various types of food for breakfast and lunch, while adhering to recipes. Works as a team player in a high volume establishment. Assist with daily paperwork. Oversees food display and garnish on all serving lines, while keeping an eye on lines and warmers for when more food needs to be prepared. Assists in cleaning / maintaining the whole kitchen area, kitchen equipment, refrigerators, freezers, and storage area. Advises supervisor of kitchen equipment repair or replacement. Properly utilizes, stores, and labels cooked food and food items. Checks computer printout for menu amounts and recipes. Reports any discrepancies to supervisor. Submits food usage report to supervisor. High school graduation or GED. A culinary degree. Over 2 years of experience as a cook in a large commercial or university cooking establishment serving over 3,000 meals daily. 1 year of experience working with computerized recipes. Over 2 years of experience operating large volume cooking equipment. Experience in preparing breakfast and lunch menus in a fast paced team oriented environment. Experience working in a high pressure, high stress environment answering to 15+ plus employees regarding availability and preparation of food. Demonstrated excellent interpersonal communication skills. Professional demeanor. Ability to multi task and work with little supervision, while prioritizing the needs of the business. Demonstrated ability to receive, respond, and follow through with written and oral University and DHFS policies, procedures and work related instructions from supervisors, customers, and co-worker. Have and maintain a current ServSafe Certificate or current Travis County Food Handlers Card. A criminal history background check will be required for finalist(s) under consideration for this position.
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