Food Production/Service Assistant

Job Duties

• Prepares cold food items and preps hot food items for regular service and catering, following department policies, practices, and standardized recipes.
• Ensures that all items for the assigned station are prepped, rotated, and stocked. Takes responsibility for job duties and adapts positively to changing business needs.
• Consistently delivers the freshest and highest quality products while paying close attention to deadlines and timelines.
• Offers exceptional customer service and interacts with customers in a gracious manner.
• Maintains cleanliness and sanitation at the station(s) throughout the shift and ensures a thorough cleaning before leaving for the day. Includes cleaning ovens, deep fryers, char broilers, griddles, hood filters, woks, and food contact surfaces.
• Contributes to a safe work environment by following all food safety and sanitation guidelines and actively participates in maintaining an A health code rating with LA County Public Health.
• Assists Chefs and Cooks with cooking or plating items to order in a timely manner when assigned to catering events or stations in the Marketplace, ensuring adherence to quality guidelines.
• Ensures the safety of staff, guests, food, equipment, and the facility at all times. Performs all duties safely and helps in identifying and preventing hazards.

Minimum Qualifications

• High school diploma or GED.
• Completion of some culinary courses and/or a combination of culinary knowledge and significant volume cooking experience.
• ServeSafe Certification (or equivalent food safety certification).
• Read, write and speak and able to converse fluently.
• Demonstrated knowledgeable of and ability to maintain kitchen sanitation and safety procedures.
• Demonstrated knowledge of special diets and common food allergies, as well as methods of servicing customers with these special needs.
• Proficiency in Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position responsibilities.
• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy.
• Strong commitment to a quality work product.
• Demonstrated ability to effectively communicate verbally, in writing and electronically.
• Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.
• Demonstrated commitment to justice, equity, inclusion & diversity.
• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.
• Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely manner.
• Ability to self-motivate and work independently.
• Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.

Preferred Qualifications

• Culinary Degree.
• Five years in a high-volume cooking and catering operation.