Job Description
SUMMARY:
Essential functions include following prep lists to organize daily duties, accurately measuring and preparing ingredients, and setting up workstations for efficient food preparation, preparing simple dishes, maintaining a clean kitchen environment by washing dishes and sanitizing surfaces, and ensuring proper storage of food and supplies.
ESSENTIAL FUNCTIONS:
Follow prep lists to plan duties.
Measures ingredients and seasonings to be used in cooking.
Prepares cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
Set up workstations and ingredients so that food can be prepared according to recipes.
Serves food by accurately reading tickets or taking verbal orders from customers.
Prepares simple dishes.
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
Ensure that all food and other items are stored properly.
Comply with nutrition and sanitation guidelines.
Stores, dates, and labels food properly.
Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.
Alerts supervisor to problems and needs concerning food quality.
Ensures all cooking utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
Adheres to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards.
Performs related duties as assigned.
MINIMUM QUALIFICATIONS
EDUCATION: High school diploma or general education degree (GED) preferred.
EXPERIENCE: Six (6) months of cooking experience.
LICENSURE OR CERTIFICATION: Serv Safe Food Handler preferred.
KNOWLEDGE, SKILLS, AND ABILITIES:
Knowledge of menu creation and cooking principles.
Knowledge of food storage and best practices for preventing spoilage.
Skill in creating menus and cooking a variety of standardized items.
Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
Ability to complete routine reports and logs.
Ability to listen and accurately interpret others’ communication or instructions to take appropriate action.
Ability to speak effectively before groups of customers or employees of organization.
Ability to add and subtract two-digit numbers.
Ability to read a clock and accurately document time.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
The physical demands and work environment described here are representative of that which an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms. The employee frequently is required to walk; use hands to finger, handle, or feel; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. While performing the duties of this job, the employee may potentially be exposed to infectious organisms during routine and emergency situations. The noise level in the work environment is usually loud.
TMCH reserves the right to make changes to this document at any time in accordance with business needs. This document is not intended to list all duties of the job. It is descriptive only of the chief duties and responsibilities.