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Cook Union

Saint Paul, Minnesota

Post Date: 07/03/2017 Job ID: 9204 Category: Professional

Job Description
  • Maintains knowledge of, and complies with, all relevant laws, regulations, policies, procedures and standards.
  • Actively participates in creating and implementing improvements.
  • Prepares food per standardized recipes, production sheets and department service times.
  • Ensures food is prepared per standardized recipes and production sheets to maintain quality standards.
  • Practices proper infection control methods, including proper hand washing, personal hygiene, food handling and sanitation techniques.
  • Checks food for proper temperature, flavor and appearance to ensure customer satisfaction.
  • May assist with ordering, receiving and storage of food and supplies.
  • Knowledge: Ability to read, write and speak English.
  • Demonstrates ability to follow written and oral directions, including recipes, production sheets, etc.
  • Knowledge of large kitchen equipment and how to use equipment properly.
  • Knowledge of proper food handling and sanitation techniques.
  • Reports To: MANAGER NUTRITION SERVICES-365

 

Qualifications:         
  • Ability to use a computer and applications that are associated with performing basic work tasks (navigate in Windows, Outlook, etc).
  • Interpersonal Communication: Skilled in developing effective rapport with customers, co-workers, or families, actively listening to develop a positive connection.
  • Math Basic Skills: Knowledge and skills related to applying mathematical tools and methods for routine calculations.
  • Organization: Effective management of projects, deadlines, and work load prioritizing; putting things together in an orderly and functional whole.
  • Safety Testing and Practices: Knowledge and application of safety practices, fire and disaster policies and procedures; safety testing, performance verification, and operations procedures for various types of equipment.
  • High school graduate or equivalent
  • Experience: 1 year experience of quantity food production required.

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