Food Production Tech III - Food and Nutrition (Days)

Responsibilities

• Prepare ingredients for cooking, including portioning, chopping and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare and cook food according to recipes, quality and presentation standards and food production checklist.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves and fryers.
• Test food to determine if they have been cooked sufficiently.
• Maintain food quality while preparing food.
• Absorb and label leftover food properly and maintain sanitation and cleanliness.

Qualifications

• Education: High School Diploma or GED
• Experience: Two years of related experience.
• Knowledge & Skills: Requires working knowledge of specialized practices, equipment, and procedures.
• Licenses and Certifications: NONE REQUIRED
• Will accept 5 years of experience in lieu of High School diploma or GED.
• Must have experience with bulk cooking for more than 200 people.
• Know, understand and apply HACCP guidelines.
• Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking and blanching.
• Proficient use of slicer, grill, fryers, oven, steamers.
• Proficient demonstrated knife skills.
• Must be able to perform duties with quality results.
• Good personal hygiene.
• Must complete ServSafe Food Handler Training course within 6 months of hire.
• Complete ServSafe Allergens training within 6 months of hire.