1. PRIMARY PURPOSE

Prepares and cooks individual menu items for volume dining. under the leadership of the Executive Chef.

1. ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for coordinating, cooking, and production of breakfast, lunch, and/or dinner entrees.
• Maintains adequate products and supplies for the preparation of the daily menu.
• Requests cooking products or supplies to be ordered as per menu needs.
• Checks supplies or food products delivered by the supplier to be sure they meet the type, quantity, and quality specified by Bridgeway Culinary specifications.

1. OTHER DUTIES AND RESPONSIBILITIES

• Provides exceptional customer service to clients.
• Maintains an organized and clean work environment.
• Performs other duties as assigned.

1. MINIMUM QUALIFICATIONS AND EXPERIENCE
2. Experience, Education and Credentials

• Requires three (3) years of culinary experience, preferably in a high-volume operation, with evidence of increasing responsibility, and verifiable culinary references.
• Experience preparing menus with adhering to nutritional guidelines.
• Must possess current food-handlers permit.
• Must be able to pass a Criminal background check.
• Must be available to work weekends and some Holidays as requested by Supervisor.
• Must be fully COVID-19 vaccinated before employment start date.

1. Knowledge and Skills

• Ability to work independently and maintain organization in a fast-paced environment,
• Excellent verbal and written communication skills.
• Ability to prepare food according to standardized menus/recipes.
• Ability to prepare foods for special diets.
• Ability to keep records of the amount of food prepared, amount served or distributed, and amount left over.

1. SPECIALIZED EQUIPMENT USED IN THIS JOB

• Various food preparation and kitchen equipment.

1. WORKING CONDITIONS
2. PHYSICAL DEMAND

Lifting, carrying, and reaching. Lifting less than 1lb. & up to 5 lbs.: 15% to 40%; between 5 & 25 lbs.: 40% to 70%; between 25 & 60 lbs.: more than 70%; more than 60 lbs.: Less than 15%. The effort reflected typically applied in the following work positions: Stooping, standing, bending, and walking.

1. MENTAL OR VISUAL DEMAND

Continuous mental and/or visual attention; the work is either repetitive or diversified requiring constant alertness.

1. ENVIRONMENT

Exposure to fumes, noise, heat, cold, and water. The job is typically performed under reasonably good working conditions; while exposure to any or all the above elements may occur, such exposure is generally not present to the extent of being disagreeable.

1. SCHEDULING:

Available to work flexible schedule to include evenings and/or weekends and/or holidays.

1. ATTENDANCE:

Compliance with general company standards is acceptable.

1. SAFETY:

Compliance with general company standards is acceptable.

1. FLSA STATUS:

NON-EXEMPT (eligible for overtime pay)

1. EEO CLASSIFICATION

Service Worker (9)