Location: Peterborough,NH, USA
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: •Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines. •Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. Do not cook product for entire day service at once. •Prepare and submit food and paper orders according to menu and production logs •Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log. •Follows assigned break schedules. •Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager. •Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. •Prepare and update Production records and temperature logs. When applicable, assist with production required / assigned throughout kitchen. •Complies with all requirements of the mandated food handling certification requirements •Attend weekly kitchen meetings held by head chef or manager. •Follows all Whitsons policies & procedures at all times ADDITIONAL DUTIES AND RESPONSIBILITIES: •Ensure compliance with all portioning, plate presentations and quality guidelines. •Maintain a sanitary and attractive work area at all times. Clean as you go. •Stock enough supplies at your station to last the entire day. •Menu signage is to be neat, clean, colorful and complete. •Set up attractive display plates for each menu daily. •Must adhere to all Whitsons policies •Perform additional duties as assigned. Education: •High school graduate or equivalent. •Must complete all Whitsons and government required training as necessary Certifications: •ServSafe certification • Revised 10/23/14 Other Qualifications, Experience and Competencies: •Ability to speak and read English in order to understand and perform job assignments. •Must be proficient in recipe procedures and cooking techniques. •1 year professional culinary experience required •Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required to: •Sit, walk, talk and hear •Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. •Be standing on feet majority of the workday in addition to walking back and forth. •Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. •Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: •The work is performed primarily in the kitchen and on the serving line •Standing most of the work day is required. •Work requires movement in and out of store rooms, near ovens and freezers •Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. •The noise level in the work environment is moderate to loud.