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 is cooking. Develop and implement new recipes, culinary techniques, and presentations as needed. 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 code compliance.Ensure adherence to safety and sanitation requirements in the kitchen, dining hall, 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.