Job Description

Major Responsibility: Participate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely manner.

QUALIFICATIONS/SKILLS:

Required:

• Minimum of 2 years in a food preparation position.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly quartered environment.
• Hours are often extended or irregular to include nights, weekends and holidays.
• While performing the duties of this job, an employee is regularly required to stand, use hands to finger, handle, feel, reach with hands and arms, and taste or smell.
• The employee is occasionally required to stoop, kneel, or crouch.
• The employee must regularly lift and/or move up to 50 pounds and carry approximately 20 feet.
• Ability to physically walk approximately one-fourth (1â4) of a mile and the circumference of the unit several times a day.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
• Employee must be able to perform repetitive motions.
• The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
• Employee must be able to work in a cold environment - such as when cleaning walk-in
• refrigerators.
• The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Employee must be able to operate in an environment with moderate noise
• Employee must have the ability to walk with non-skid shoes at all times.

Preferred:

• Degree from a postsecondary culinary arts training program.
• ACF Professional Certification.

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