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Cafeteria and Preparation Cook

2 months ago

Scottsdale, Arizona, United States DIMENSION HOSPITALITY Full time
Job Overview

Reports To: Lead Line Cook, Executive Sous Chef, Sous Chef, or Executive Chef

Supervises: N/A

Objective: To efficiently produce all necessary orders in alignment with business volume and supervisory directives, ensuring the highest quality of food products. Additionally, responsible for food preparation for the cafeteria.

Working Hours: 8:00 AM - 5:00 PM

Key Responsibilities:
  1. Begin each day by preparing and organizing the cooking station, ensuring all food items are ready for service.
  2. Prepare all lunch items including sauces, soups, and buffet entrees, and transition from lunch to dinner service at the designated time.
  3. Reorganize the cooking line and steam table to optimize cooking and service efficiency.
  4. Quickly prepare all orders as submitted by wait staff, ensuring that each dish is cooked accurately and presented in peak condition.
  5. Familiarize yourself with menus, recipes, preparation methods, and presentation standards.
  6. Ensure proper storage of all food items in suitable containers and at appropriate temperatures.
  7. Cook only the necessary amount of food in advance to meet expected business demands while maintaining quality standards.
  8. Prepare food items for other kitchen departments as required, including prep for the next shift and the following day as directed by the Supervisor.
  9. Maintain cleanliness and sanitation of the work area, including countertops, utensils, equipment, and refrigeration, in compliance with health regulations and safety standards.
  10. Perform additional duties as assigned.
Required Skills:
  1. Ability to prepare food products using standardized techniques.
  2. Proficient in using hand tools or machines necessary for food preparation, with precision in measuring and cutting.
  3. Utilize arithmetic or geometry to determine material quantities, dimensions, and costs.
  4. Read and comprehend recipes for food preparation.

This job description aims to accurately reflect the role's requirements; however, management reserves the right to modify duties as business needs arise.

Qualifications:

Education: High School Diploma or equivalent

Experience: Minimum of 3 months cooking experience in a full-service restaurant or hotel.

Licenses/Certifications: Food Safety Certification