• Accurately assembles trays according to prescribed diets in a timely manner.
• Accurately prepares food items according to standard production orders and/or recipes and completes frozen food production orders as assigned.
• Demonstrates standard procedures for preparing meals for service.
• Properly processes diet orders and menus, runs all required reports from nutrition software.
• Prepares food inventory and requisitions in an accurate and clear manner
• Accurately follows instructions and guidelines for the proper storage of food and supplies
• Properly operates, sanitizes, and maintains equipment in the work area.
• Demonstrates that the correct services are cleaning and dish-washing procedures.
• Accepts assigned duties in a cooperative manner.
• Complies with policies and adapts to change in the unit.

Skills: Food Tray Assembly, Food Preparation, Meal Service, Diet Order Processing, Inventory Management, Food Storage, Equipment Operation, Dish-washing Procedures

• Prepares and cooks to order foods that may require short preparation time.
• May prepare food and serve customers at an a la carte and may operate a grill station.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Sodexo HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.

Skills: Food Preparation, Grill Station, Food Quality, Recipe Following, Customer Service, Food Handling, Culinary Techniques, Food Safety

• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Produce some batch goods using basic cooking techniques.
• Sets up and maintains work station (grill, panini, pizza) in an efficient and safe manner.
• Prepares and cooks all menu items to order in accordance with sanitary regulations, established recipes, and cooking techniques to achieve the quality standards of the department.
• Tastes all foods he/she prepares to ensure proper flavor, texture, consistency, presentation, and portion control, and that items meet established quality standards.
• Checks food temperatures using thermometer to ensure safe cooking and serving temperatures.
• Cleans work station at end of meal periods. 
• Stores food appropriately to maintain safety and sanitation standards, including cover, label and date.
• Adheres to the standards identified in the Medical Center's Organizational Competencies.

Skills: Safety Compliance, Safety Training, Inventory Management, Batch Cooking, Work Station Setup, Menu Preparation, Food Tasting, Food Storage

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
• Cook food in various utensils or grills.
• Check the food while cooking to stir or turn.
• Ensure a great presentation by dressing the dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check the quality of ingredients.
• Monitor stock and place orders when there are shortages.
• Prepare all served food to Brew-Bacher's quality control standards
• Follow standard recipes and special guest requests
• Operate standard kitchen equipment safely and efficiently
• Adhere to all sanitation and food production codes
• Clean and maintain kitchen equipment, utensils, and appliances

Skills: Workstation Setup, Ingredient Preparation, Cooking Techniques, Food Presentation, Kitchen Sanitation, Food Storage, Ingredient Quality, Stock Management

• Prepare fresh food by following detailed recipe screens and prep the correct quantities according to daily prep sheets
• Set up and stock stations with all necessary supplies
• Use proper and responsible handling of the product received from vendors
• Understand and follow proper food storage procedures to include product rotation (FIFO), date dots for items prepped, dating product properly, etc.
• Utilize proper food handling procedures when prepping and cooking
• Refer to, understand and adhere to all POCs listed for BOH employees on the Training Chart posted in the store
• Clean and maintain sanitation levels in kitchen, dish, and prep areas in accordance with Taziki’s and Health Department standards
• Understand and adhere to Taziki’s standards and all company policies (employee handbook)
• Understanding and proper use of recipe and order screens
• Adhere to safe work practices throughout the shift
• Retain menu and product knowledge

Skills: Food Preparation, Station Setup, Product Handling, Food Storage, Food Safety, Sanitation Maintenance, Recipe Adherence, Menu Knowledge

• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow and maintain all sanitation and safety procedures
• Ability to work in a team
• Ability to accurately read, interpret and prepare all food recipes within Famous Toastery guidelines
• Ability to prepare and present menu items within cook time requirements
• Strong reading, writing and verbal communication skills
• Capable of using knives, slicing equipment and other food preparation equipment
• Ability to read food order slips or receive verbal instructions as to food required by the Guest and prepare and cook food according to instructions
• Ability to operate large-volume cooking equipment such as grills, deep-fat fryers, smokers, dishwashers, and griddles

Qualifications: BA in Culinary Arts with 3 years of Experience

• Ability to develop and maintain professional functional working relationships with IHOP restaurant employees
• Ability to observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Ability to portion, arrange, and garnish food, and serve food to wait staff or food runners
• Ability to prepare food according to specifications set forth in the IHOP SOP manuals
• Ability to memorize and apply all IHOP specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations, and methodologies
• Ability to wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Ability to weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Ability to maintain a clean and sanitary work station
• Ability to substitute for or assist other line cooks during emergencies or rush periods

Qualifications: BS in Hospitality Management with 4 years of Experience

• Ability to prepare and cook foods to order, foods requiring short preparation time.
• Ability to take food orders via verbal instructions on food desired by customer, and prepare and cooks food according to instructions.
• Ability to perform fast food cooking duties in preparing food items to be served to customers.
• Ability to provide the highest quality of service to customers at all times.
• Ability to follow basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Ability to prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut, shred and trim fruits, vegetables, meat, poultry or fish.
• Ability to taste products, read menus, estimate food requirements, check production and keep records to accurately plan production requirements and requisition supplies and equipment.
• Ability to select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs/supplies.
• Ability toMay prepare meals for customers requiring special diets.
• Ability to clean and sanitize work stations and equipment following all department and regulatory rules and procedures.
• Ability to follow all department and hospital policies and procedures.

Qualifications: BA in Food Science with 2 years of Experience

• Ability to measure and assemble ingredients and cook items according to recipes and menu specifications
• Ability to stock/restock items on line according to specifications
• Ability to wash and clean raw food products
• Experience in peeling, dicing, shredding and slicing food products using electric equipment, turn or stir foods to ensure even cooking
• Ability to explain how various menu items are prepared, describing ingredients and cooking methods
• Ability to comply with equipment maintenance schedules
• Ability to estimate ingredients and supplies required to prepare a recipe
• Ability to comply with all federal, state and local regulations as well as with the IHOP Safety Manual and SOP health, sanitation and safety guidelines
• Ability to comply with IHOP uniform and appearance standards per SOP guidelines
• Ability to understand communication in English
• Ability to work calmly and effectively under pressure.
• Ability to learn and follow processes.

Qualifications: BS in Nutrition with 3 years of Experience

• Knowledge of sanitation and safety regulations.
• Excellent customer service skills.
• Good communication skills, both written and verbal.
• Experience in quantity cooking.
• Applies basic skills and may develop skills appropriate for the position.
• Good working knowledge of food preparation.
• Able to read and follow a recipe unsupervised
• Experience with fresh products
• Able to communicate effectively and listen attentively to supervisors, other team members, vendors, suppliers and other business representatives.
• Ability to inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Ability to prepare to order, all food items following standard recipes and procedures within specified time limits
• Ability to grill, deep fry, bake, broil and microwave raw and prepped foods

Qualifications: BA in Dietetics with 4 years of Experience