Production Cook - Lied Dining

Catholic Charities of Southern Nevada•Las Vegas, NV

61d•$19•Onsite

About The Position

Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs. Comply with all initiatives given, oversee Production, Prep and Tray Line responsibilities, and provide service to guests and Employees in a professional, efficient and courteous manner while maintaining a clean, attractive environment, in accordance with all Company standards, policies and procedures.

Requirements

Ability to communicate effectively with Guests, Employees and Management in both written and verbal form.
Ability to manage time effectively with minimum supervision.
Ability to obtain and maintain all necessary work cards, including, but not limited to, Clark County Health Card and ServSafe certification.
Ability to adhere to all Company and department policies and procedures.
Ability to demonstrate sound judgment and mature decision-making.
Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards.
Must be able to demonstrate and ensure that the department is within HACCP guidelines.
Must ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations.
Flexible schedule to work after hours, weekends and holidays, as necessary.

Nice To Haves

One year of Culinary experience preferred.

Responsibilities

Responsible for food preparation from designated recipes, or as directed by the Chef. Follows prep and recipes and communicates accordingly.
Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature within the Time/Temp regulations.
Packages Meals on Wheels product.
Ensures good food presentation and consistency.
Constant and effective communication with management and at all levels.
Use and apply proper kitchen safety procedures, sanitation procedures and basic cooking skills.
Comply with all safety and health department procedures.
Practice proper food handling procedures.
Practice proper knife handling skills.
Keep workstations clean at all times during service time.
Properly wrap, label, date and store all food items on their proper cart.
Disinfect and sanitize cutting boards and worktables.
Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place.
Comply with all safety and health department procedures as well as ServSafe and/or departmental policies/procedures.
Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
Efficiently work with materials and/or resources being aware of and minimizing costs and expenses.
Juggle multiple tasks, multiple projects and/or people, as required for completion of assigned work.
Report problems and concerns to the Chef.
Create and maintain a sense of urgency.
Organize, prepare, deliver and display product for functions.
Maintain and promote a friendly atmosphere for customers and staff.
Proper set-up and maintenance of banquet function spaces.
Protect all confidential information, company property and electronic data. Comply with safety rules.
Other related duties as directed.