Performs responsible tasks in the preparation of food and distribution of meals; responsible for kitchen activities in the absence of the Chef/Production Manager; works under supervision; performs related duties as required.
Monitors portions and temperature control of meals prepared at the assigned GCCARD operated kitchen on a daily basis
Assists with the monthly in-service training of staff in sanitation and kitchen operations in accordance with current State guidelines
Attends all required meetings
Prepares salads for daily meals in accordance with established menu cycle
Assists in the preparation of desserts and other food items
Assists in wrapping and packaging meats for distribution to food sites
Assists in cleaning utensils, counters and cupboards and other kitchen equipment
Assists in unloading and storing supplies when delivered to the kitchen.
Two (2) years' experience in food handling and preparation on a large scale.
Certified in Food Service Management within one (1) year from date of employment.