Minimum Starting Salary of $13.00 Per Hour.

Primary Function: Employee performs skilled work involved with the preparation, display and cooking of a wide array of foodstuffs for Dining Services. Work involves following and maintaining proper sanitation and insuring culinary standards are maintained. Work is performed under general supervision of a chef or food service manager.

Career Band: NE5

Typical Duties & Responsibilities:

• Prepares and cooks a variety of menu items, Responsible for the main components of the meal served during their shift.
• Coordinates food service activities to have meals and venues prepared at scheduled serving times. Sets up and breaks down serving venues.
• Operates all food service equipment and machinery in a safe, proper manner.
• Prepares proper amounts of each food item to insure product does not run out during the meal period and also that product is not excessively over produced.
• Demonstrates positive customer service skills at all times.
• Participates in cleaning, sanitizing and maintaining kitchen equipment, food preparation areas and walls/floors.
• Occasionally will open /close and secure kitchen and dining facilities
• Maintains all records of food prepared, served and supplies used-production forms, recipes, HACCP forms, amount of each item prepared during a meal period.
• Follows recipes and food production methods set forth by the Executive Chef and the Sous Chef.
• Provides guidance to second cooks on a shift. Insuring that the Second Cooks follow proper production, HACCP procedures.
• Assists with orders and inventories
• Assists in storeroom duties such as receiving orders, rotating stock and taking inventory
• Responsible for proper practice and recording of HACCP safety and sanitation techniques. Documents food temperature control points from preparation to holding and storage.
• Occasionally will finish Baked goods.
• Other duties as assigned

• Student Contact: Some interaction with student diners.
• Internal: Limited interaction.
• External: Limited interaction.

Education: High School Diploma or equivalent
Experience: 2 years scratch cooking experience
Job Related Skills: Proficient knife skill food assembly and fabrication
Licenses & Certifications: Serv-safe certification

Confidential Information: Related personnel information
Working Environment: High volume kitchen production with hot cooking equipment, cold storage, and sometimes slippery floors.
Physical Requirements: Must be able to stand for extended periods of time, Must be able to walk for extended periods of time, Must be able to lift between 21-50 pounds (Medium work), Must be able to carry between 21-50 pounds (Medium work)

Any additional requirements specific to this position:

• Ability to comprehend, carry out and explain complex verbal and written instructions and/or recipes.
• Must have basic math skills.

735 University Avenue

Sewanee, Tennessee, 37383