The purpose of this position is to perform cooking, food service and instructional duties at the Grays Landing Dining Facility.
Must have a thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes. Knowledge of procedures related to cooking in large quantities. Skill to overcome practical production problems; evaluate final food products and initiate corrective action. Ability to expand and modify recipes and to develop standardized recipes for quantity cooking. Skill in the operation, breakdown and cleaning of food service equipment used in large quantity food production. Must have the ability to organize and coordinate work of lower graded employees. Must have the ability to organize and coordinate work of lower graded employees.
Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available. Plans, regulates and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Tests and evaluates new food products. Incumbent oversees and prepares food items for private parties and special functions. Incumbent must ensure completion of menus for each meal period when due. Oversees organizes and coordinates the work of lower graded employees and analyzes and corrects production problems. Will be primary in training new cooks and will also guide and direct the Food Service Workers giving hands on direction and guidance to complete daily tasks. Must determine and submit daily inventory needs to the Manager and assist the Manager in completing monthly inventory. Responsible for ensuring the kitchen is kept clean as directed by the Manager. Must be capable of opening and closing the facility. Subject to extreme hot and cold working conditions. Incumbent will perform other duties as assigned by management.