Operates the kitchen in the absence of the Executive Chef.
• Responsible for food production on scheduled shift. Ensures that all food production workers are performing their duties a prescribed by the quality standards established by the Executive Chef.
• Assumes all of the duties of the Executive Chef in the chef’s absence.
• Responsible to ensure that the kitchen produces nutritious, safe, eye-appealing, properly flavored food.
• Maintains a safe and sanitary work environment for all Associates on their assigned shift or in the absence of the Executive Chef.
• Other duties include assisting with menu planning, preparation of budgets, maintenance of payroll, food cost, and other records.
• Assists in specific duties involving food preparation are the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention on nutrients.
• Perform other duties as directed by ...
Description of Duties
This is a food service position responsible for the preparation, cooking, and serving of hot and cold food items to students, faculty, patients, and patrons in a school or institutional setting. Food is prepared in accordance with established menus or specific diets. Employees may plan menus, complete food requisitions, and maintain inventory records. When assigned to an educational facility, the Cook may either be the responsible food service employee in an elementary school or work under the general supervision of a Cook Manager in an elementary, junior or senior high school. When assigned to an institutional setting, the Cook reports directly to, and works under the general supervision of a Lead Cook, Food Service Manager or other higher level staff member. Direct supervision may be exercised over Assistant Cooks and other food service employees. Does related work as required.
(A) Graduation from a regionally ...
Batch cooks according to policies and procedures; Coordinates cooking operations in the absence of the Cook II.
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