Primary purpose: Under the supervision of the Food Services Director, prepare and provide meals for the Food Services Program.
$15.21/hour
Essential duties/functions:
- Bake, broil, fry, roast, and steam foods according to recipes and menu production requirements.
- Prepare and pack meals for bulk distribution.
- Maintain a safe and sanitary work environment.
- Adhere to United State Department of Agriculture (USDA) and Department of Health (DOH) regulations of health and safety for meal production.
- Prepare and maintain daily production guides based on calculated meal counts and portioning requirements.
- Assist with planning and developing menus.
- Assist with maintaining program equipment and supplies.
Other Duties/Functions:
- Attend training classes, workshops and meetings.
- Perform other duties as required.
Working conditions: Mostly indoors. Exposure to moisture and heat in kitchen environment.
Equipment Use: Daily use of commercial kitchen equipment and supplies and use of calculator is required.
Work Hours: Monday-Friday, 6:30 am - 3:15 pm. Some overtime may be required.
Mental demands: Duties require frequent alertness and occasional attention to detail. Some use of judgement is required.
Physical demands: Duties require continuous standing for periods of time, and pushing, pulling, lifting and carrying up to 50 lbs. (kitchen supplies and equipment).
Communication demands: Duties require some communication with immediate supervisor and co-workers.
Qualification requirements:
Education/Experience: AA degree, or any comparable combination of education and experience which would provide the knowledge, skills and abilities to perform the essential duties of this position. Degrees relating to culinary arts preferred.
