Job Summary
This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, caf menus, catering requests, and any other approved source.
Essential Functions
Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production.
Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and caf menus. Consults with diet tech or dietician for menu substitution needs for special diets.
Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure.
Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements.
Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.
Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair.
May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed.
Minimum Qualifications
High school diploma/GED or equivalent working knowledge.
This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets. Must have skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production. Must be able to learn food handling regulations and pass certification tests as required. Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation.
Preferred Qualifications
Additional related education and/or experience preferred.
North Central Section of the AUA, Inc.