Prep cook Position
The Prep Cook assists the cooks in the preparation and service of menu items and performs a number of kitchen
activities including pot washing, dish washing, general cleaning duties and storing food and non-food supplies.
DUTIES AND RESPONSIBILITIES
• Assist cooks in preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Assist cooks in the preparation of basic dessert items as well as breakfast items for residents and patients.
• Stock and refill salad bar, and maintain cleanliness of the salad bar.
• Stock the hot buffet unit for meal service.
• Remove all food from the serving lines at the end of a meal period.
• Store and properly handle raw or prepared foods and non-food supplies.
• Wash dishes and pots.
• Operate dish washing equipment.
• Distribute and store clean pots, dishes and utensils.
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Empty trash containers as required.
• Maintain assigned work station in a safe and sanitary condition.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
.Grill Cook Position
A grill cook must understand the grill area layout, how to cook using prescribed portions, grilling procedures, and presentation requirements. Some are required to show proof of food handler certification. Depending on the restaurant, some grill cooks must prepare breakfast foods, perform short-order cooking, fry foods, grill meats and roast vegetables. All grill cooks must maintain safe food handling practices as required by the restaurant and the U.S. Department of Health.
- Maintain sanitation, health, and safety standards in work areas.
- Clean, stock, and restock workstations and display cases.
- Verify that prepared food meets requirements for quality and quantity.
- Clean food preparation areas, cooking surfaces, and utensils.
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
- Take food and drink orders and receive payment from customers.
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
- Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
- Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
- Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
- Measure ingredients required for specific food items being prepared.
- Wash, cut, and prepare foods designated for cooking.
- Serve orders to customers at windows, counters, or tables.
- Pre-cook items such as bacon, to prepare them for later use.
- Prepare and serve beverages such as coffee and fountain drinks.
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
- Order and take delivery of supplies.
- Prepare dough, following recipe.
- Mix ingredients such as pancake or waffle batters.
Lead Cook Position
The lead line cook is responsible for taking a leadership role in executing dinner service and managing the culinary staff in the absence of the Chef or Kitchen Supervisor.
Job duties and responsibilities include but not limited to:
- Taking a culinary leadership production role during meal service.
- Ensure that proper sanitation and kitchen cleaning routines are adhered to and completed satisfactorily before, during and after meal service.
- Lead role in communicating with front of the house staff and management in the absence of a culinary supervisor or chef.
- Create and execute daily features including peak performance features which must meet strict nutritional guidelines and preferably incorporate local ingredients when possible.
- Advanced knife skills with the ability to execute all knife cuts with advanced speed and efficiency are required.
- An understanding of food allergies and sensitivities such as nut, gluten, seafood and milk.
- An understanding of the dangers of cross contamination.
- An understanding of requirements and restrictions of vegetarian, lacto ovo vegetarian, vegan and pescatarian diets.
- Assist Chef or supervisor with line cooks training.
- Other duties as assigned
Line Server Position
This person is called upon to serve and assist in several areas of guest service. In the kitchen and dining hall: including but not limited to; 1) dishwashing, including pots and pans; 2) preparation and serving of quality meals; 3) providing a clean and neat dining room facility; and 4) a combination of these positions in the course of a work day.
The line server is one who, therefore, must be very flexible in performing job duties and assuming a variety of job duties while maintaining a courteous, friendly, and helpful attitude toward all guests. Also, this person must work closely with fellow staff as a competent team member.
1. Carry out and stock food items on serving line and at food and drink counters, including salad bar; restock these areas as necessary.
2. Check Beverage stations in dining rooms that are being used.
3. Set up serving line for specific meal with items needed for that meal, utensils, deserts, etc.
4. Serve food.
5. Clean serving line and put food in warmers.
6. Clean tables when they are vacated.
7. Sweep floor.
8. Clean drink station in dining room that is being used
9. Clean behind the serving line and set up for the next meal.
10. Mop floor or floors as needed.
11. Other duties as may be assigned by the Dining Services Director or acting supervisor.
Banquet Server Position
To effectively assist food and beverage service, guest attention, and overall logistics of banquet events by way of set-up, clear communication and teamwork, while maintaining the company’s standard for excellence, resulting in the overall success of banquet events.
Duties and Responsibilities:
Uphold the highest level of customer service
Maintain a friendly and approachable attitude towards guests and staff
Maintain a professional appearance and mannerism
Report directly to Banquet Supervisor
Assist with set-up of tables, linens, chairs, etc, for full service of banquet events
Provide excellent food and beverage service for banquet events
Maintain knowledge of policies and procedures
Maintain sense of urgency when on the service floor
Maintain back of the house, front of the house and side work duties for overall productivity of banquet events
Maintain positive and professional attitude
Seek council from management when needed
Complete all other assigned duties when necessary
Maintain clear and open communication between all staff members for overall event success
Follow Health and Safety practices at all times
Complete all other duties as assigned
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