SUMMARY: Prepares and cooks food, per recipe, for campus residential dining, retail, and catering venues as assigned. Also provides supervisory support to general food service production. Assumes responsibilities in absence of Sous Chef or Chef de Cuisine.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
• Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
• Operating, maintaining, and cleaning grill, kitchen, and production equipment in a safe and efficient manner.
• Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor.
• Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
• Prepares all food in a timely manner and in an appealing manner according to unit recipes and standards
• Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Understanding of/or willingness to learn classic culinary techniques.
• Helps teach student employees proper cooking techniques, sanitation and cleaning procedures, and supervises student employees during shifts
• Sets up, breaks down, works, and cleans the various stations in the kitchen (pantry, broiler, saute, pasta, dish room, and expo).
• Records Pre and Post Production quantities for production reports.
• Breaks down received orders and stores product properly.
• May assist in the cleaning of equipment, tools, or pans.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School diploma or General Education Development(GED) degree required; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience. Food Handler's certificate from the County of San Diego is preferred.

SUMMARY: Prepares and cooks food, per recipe, for campus residential dining, retail, and catering venues as assigned. Also provides supervisory support to general food service production. Assumes responsibilities in absence of Sous Chef or Chef de Cuisine.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
• Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
• Operating, maintaining, and cleaning grill, kitchen, and production equipment in a safe and efficient manner.
• Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor.
• Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
• Prepares all food in a timely manner and in an appealing manner according to unit recipes and standards
• Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Understanding of/or willingness to learn classic culinary techniques.
• Helps teach student employees proper cooking techniques, sanitation and cleaning procedures, and supervises student employees during shifts
• Sets up, breaks down, works, and cleans the various stations in the kitchen (pantry, broiler, saute, pasta, dish room, and expo).
• Records Pre and Post Production quantities for production reports.
• Breaks down received orders and stores product properly.
• May assist in the cleaning of equipment, tools, or pans.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School diploma or General Education Development(GED) degree required; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience. Food Handler's certificate from the County of San Diego is preferred.