"Production Cook"

Working alone or in a kitchen team, provides high volume, hands on preparation of hot and cold food items from raw ingredients in a full production kitchen. Produces daily menu from production orders provided by management using standardized recipes. Judgment must be used to produce menu in appropriate batch sizes to closely follow consumption. Production cook may set up and work “cook to order” display stations and must maintain standards that insure food safety and presentation, quality, cleanliness and customer service levels are achieved in a fast paced, challenging environment. Requires experience and skill set to produce a varied menu for up to 1,500 guest per meal period.

• Prepares a variety of menu items each day/meal period for the cycle menu in Residential Dining. Food and serve in small batches as needed to maintain quality using standardized recipes in an efficient manner that minimizes waste and insures food safety, quality and customer satisfaction.
• Use proper cooking procedures & techniques, adjust recipes and production schedule as required by production numbers. Use approved sanitation and food safety procedures (ServeSafe CFPM certification required).
• Properly rotate perishable ingredients and with management/Chef input schedule use for any over production to eliminate waste and insure the highest quality menu items are served.
• Performs routine cleaning and organization of work station, equipment, all food production and food storage areas of the operation.
• With the input of management/Chef sets the required menu quantity production for the day/meal period menu. Keeps records and documents actual usage and over production amounts.