Interacts with staff, the public, and patients to prepare, season, and cook all foods for the Café and enhances the flavor and presentation of all foods served to our customers; operates/utilizes kitchen equipment (e.g. grill, oven, steamer, steam table, slicer, etc.) to prepare food. Responsible for collaborative development, with Executive Chef, in creating and executing innovative menus for café and special functions (catered events such as Board of Trustees Dinner and pre-board events); adheres to Ohio Department of Health Food Code Laws and department Hazard Analysis and Critical Control Point (HACCP). Operates cash register; make change for transactions. Rinses dishes; operates equipment (e.g. dish machine; pulper, tray accumulator, etc.) to wash dishes; places dish racks in dish machine; removes dish racks from dish machine; relocates clean dishes to designated areas; portions food ahead of and during meal service Relocates food, supplies, and dishes to designated areas.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED