Demi Chef

Description Position Summary: Produce visually appealing and good tasting foods in a clean and safe minded environment, to the highest standards. Prepare soups, meats, vegetables, desserts, or other dishes either banquet or restaurant style as required. Serve customers as needed during all meal periods. Position Duties and Responsibilities: Prepare all food and beverages according to recipes and experience.

Observe and test foods to determine if they have been cooked correctly and adjust to customer satisfaction. Provide training when necessary on all weights and measurements, as well as how to mix ingredients according to recipes, using various kitchen utensils and equipment. Knowledgeable about FIFO, first in first out with food safety as a daily objective Understanding of the Calibration and Regulating of hot and cold equipment temperature Lead or Substitute cooks during emergencies, rush periods and as needed.

Follow all safety rules and actively prevent accidents. Promote O-pa Core Values of Trust, Collaboration, Integrity and Inclusion. Other duties as assigned Requirements Minimum Experience and Qualifications: Must possess Serv. Safe Certificate or State/City Food Handlers Card Ability to correctly and safely use standard kitchen equipment including chef’s knives, convection ovens, rotating rack ovens, meat and cheese slicing machines, steamers, mandolins, grills and broilers.

Knowledge of raw materials, production processes, quality control and costs involved in food preparation. Ability to use basic computer programs for inputting and organizing data and menus Minimum Education Requirements: Possession of a high school diploma or equivalent (GED). Physical Demands and Work Environment: Ability to lift a minimum of 25 pounds.

Must be able to work on your feet 7.5hrs/day excluding breaks. Must be able to work under pressure and time deadlines during peak periods.