Job TitleInstitutional Kitchen OperationJob DescriptionMust be able to work in a Institutional kitchen operation. Cafeteria serving line, dining room service, Bistro service, ServSafe Certification.ResponsibilitiesUse an appropriate problem-solving approach to plan services. Provides services with consideration of the recipient's needs. Uses equipment/supplies correctly. Uses appropriate safety and infection control measures.QualificationsHigh School graduate or GED preferred. Culinary training preferred. 3 years experience as a cook performing food production tasks in an institutional setting preferred. The ability to perform a variety of culinary tasks and to exercise experience in the areas of grill cooking, entree production, vegetable production, baking and cold food production. The ability to read and follow standardized recipes for all production areas. Working knowledge of equipment, product, and methods of preparation in an institutional kitchen. Ability to lift 50+ pounds. Work in warm humid conditions. Stand and walk repetitively.
This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, ...
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