Chef
Statement of Purpose
The Chef is responsible for serving attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.
Major Tasks, Duties and Responsibilities
Assures proper receiving and storage of food
Plans daily menu that is attractive, varied and meets the minimum nutrition requirements.
Plans, purchases fool and other household supplies.
Maintains expenses within monthly budget.
Maintains food ingredients and supplies from main kitchen and pantry as required for daily operations.
Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.
Slices, grinds, and cooks meats and vegetables using a full range of cooking methods; Tests foods being cooked for quality.
Carves and displays meats, vegetables, fruits, and salads;
Prepares and bakes simple pastries and rolls.
Maintains a 30 day menu
Maintains clean work areas, utensils, and equipment.
Caters special events as required.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
May be required to prepare special diets according to prescribed standards.
Performs miscellaneous job-related duties as assigned.
MINIMUM JOB REQUIREMENTS:
High school diploma or equivalent with 2 years experience directly related to the duties and responsibilities specified.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Ability to read and write.
Skill in cooking and preparing a variety of foods.
Ability to gather data, compile information, and prepare reports.
Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.
Organizing and coordinating skills.
Ability to safely use cleaning equipment and supplies.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Ability to accept receipt of goods and supplies.
DISTINGUISHING CHARACTERISTICS:
Position requires: a) Preparing, seasoning and cooking a wide variety of meats, vegetables, soups, breakfasts, and other items; b) displaying foods, necessary; c) reviewing and completing production sheets; d) detecting disposition of spoiled food and/or other unusual conditions;
WORKING CONDITIONS AND PHYSICAL EFFORT:
Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
