Carves and displays meats, vegetables, desserts and salads. Plans for proper utilization of overproduced foods, Prepares food to be served In catering services and satellite operations, which will require special preparation, handling and holding to Insure maintenance of high quality standards. Maintains cleanliness and safe working conditions in the kitchen area. Responsible for the design, execution, and effectiveness of a system of internal controls which provides reasonable assurance that operations are effective and efficient, assets and safeguarded, financial information is reliable, and applicable laws, regulations, policies, and procedures are complied with. Performs other related duties as assigned.
Work is evaluated for quality, portion control and customer satisfaction.
Given Directs and gives detailed instructions to subordinate Cooks I and II and other food service assistants and workers. Preferred High school graduate. Preferred More than six years' experience. Prolonged periods of standing.