Overview: Responsibilities:

Position Summary:
Assists in preparing all types of food while maintaining the highest quality and standards at all
times. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge.
Ability to produce all basic soups and sauces. Ability to work 3 or more productions stations.
Performs other duties as assigned. This is a safety sensitive position.

Principal Accountabilities / Essential Job Functions:
• Cleans and cuts fruits and vegetables.
• Prepares common pooled prep or bulk production items.
• Prepares salads, fruit plates, condiments, etc.
• Maintains a safe, clean, and sanitary work area in compliance with all health and
sanitation policies and procedures such as Hazard Analysis and Critical Control Points
(HACCP).
• Assists with receiving deliveries, puts away deliveries when necessary, and assists with
the organization of dry storage, walk-ins and freezer using proper rotational practices.
• Assists Kitchen Attendant as needed / assigned with dish and ware washing, receiving,
transportation of food and equipment, and cleaning duties.
• May be assigned to assist Pastry Chef with basic or fundamental tasks (scoop bulk
cookies, pre-plate assigned desserts).
• Stores all food items properly, rotating to avoid spoilage.
• Follows instructions on daily production sheets and helps prepare production lists.
Physical Requirements:
• Constant: Standing, must have the ability to operate in a constant state of alertness and
in a safe manner.
• Frequent: Handling, walking, reaching up to 36 in.
• Occasional:
• Seldom: Carrying up to 50 lbs., bending, crouching, lifting up to 50 lbs.
Sensory Requirements:
• Tactile, tasting, smelling, near vision, peripheral vision and color vision
Working Conditions:
• Fast paced environment
• Shifts vary, flexibility in scheduling is preferred.
• Regular on-site physical presence is required.
• Reliable, predictable, and punctual attendance, to provide timely service to internal and
external customers and to support uninterrupted business operations, is required.

Qualifications:

Key Competencies:

• Advanced knowledge for the preparation of dressings, vinaigrettes, cold sauces and
soups.
• Ability to proficiently prepare buffet display items such as cheese, fruit, crudité.
• Advanced knife skills including proper use of guide hand and classic cuts (brunoise,
dice, julienne, rough chop).
• Proficient in cooking three (3) or more stations (sauté, sweat, poaching, and frying).
• Proficient in the production of soups and sauces including Mother Sauces and
derivatives.
• Proficient in meat butchery and seafood fabrication.
• Ability to use a Point of Sale (POS) system.
• Must be able to read and communicate in English.
• Must be sensitive to the needs of older adults and enjoy working with a senior population.
• Ability to work productively in a team environment.
Education and Experience:
• Education: High school diploma or G.E.D. equivalent is required. Some Culinary
education is preferred.
• Work Experience: Minimum 2 years of basic line cooking experience within a highquality restaurant, country club, hotel or senior living company is preferred.
• Licensure / Certification: Possess or be willing and able to obtain Food Handler
certificate, as required. Must possess a current and valid driver’s license, where
applicable

Pay Range: USD $23.58 - USD $28.88 /Hr.