Under the supervision of the Director of Dining and Catering Services and in collaboration with the Kitchen Managers monitors and leads staff in the preparation and delivery of afternoon and evening meals. Works from recipes and instructions to prepare and cook food; calculates, weighs, and measures ingredient quantities; washes, peels, cuts, slices, trims or blends various items for cooking and serving. Assists Management in explaining and demonstrating methods and procedures for performing tasks to employees, including food handling and sanitation techniques. Monitors, directs, and assists staff in preparation, proper serving sizes, proper food temperature, order taking, and delivery of food products in the proper media, and delivered in a timely manner. Informs Director of need to replenish or reorder supplies. Ensures customer service standards are demonstrated on the job. Position is responsible for recipe compliance, quality standards, and food presentation/garnishing in the dining facility. Monitors work performance for quality, accuracy, and completeness to ensure compliance with departmental standards. Ensure proper cleaning and disinfecting of equipment. Responds to and resolves customers’ complaints and concerns to maintain positive relations with customers. Performs other duties incidental to the work described herein and as directed by the director.
Nights and weekends.
Preferred Qualifications Working Conditions / Physical Demands Salary Range
Up to $11.50 per hour
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