Essential Job Functions
Follows standardized recipes, portioning, menu extensions, and presentation standards.                                Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.                                                                                                                                                           Monitor temperature of hot and cold foods through food preparation and service to ensure that
established temperature goals are met prior to steam table transfer and maintained throughout meal
service.
In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered.
Supervise and assist in storage of supplies and food products.
Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and
unsafe conditions to Director of Culinary.
Complies with federal, state, and local health and sanitation regulations and department sanitation
procedures as evidenced through local health department and third-party audits.
Perform other department duties assigned by the Director of Culinary.