A. Food Prep and Cooking

• Plan, prepare and serve food that meets special dietary requirements of guests(gluten free, dairy free, vegetarian, vegan, allergy-free, etc.). 
• Minimize food waste through menu planning and proper storage.
• Establish standard recipes that provide consistency regardless of who iscooking. 
• Develop and implement new recipes, culinary techniques, and presentations asneeded. 
• Develop menus and purchase food within approved budget. 
• Develop weekly/weekend menus that are simple and healthy.
• Assist in the storage, preparation, serving, and cleaning responsibilities of the Food Service Operation.
• Ensure high quality and appropriate quantity of meals and snacks.
• Follow strict time scheduling for attendance and performance of duties.
• Maintain appearance and hygiene standards in the kitchen.

B. Organization and Safety

• Organize kitchen and storage for cleanliness, efficiency, and codecompliance.
• Ensure adherence to safety and sanitation requirements in the kitchen, dininghall, and other food services area. 
• Connect with guests to confirm satisfaction with food. 

Knowledge, Skills, and Abilities:

• Ability to multitask.
• Ability to properly monitor cooking times and maintain meal schedule.
• Strong culinary knowledge and ability to maintain all standards of food safety.
• Ability to maintain food quality consistency.
• Flexible schedule and ability to fill in when needed.
• Skill in working with special dietary needs and allergies.