Catering Kitchen Prep Cook

Job Summary

Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

Education and Experience

High School Diploma - or the equivalent (for example, GED)
Less than a High School Diploma

Knowledge

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Work Context

Communication - Must be able to communicate with kitchen managers and other co-workers

Role Relationships - Work well together with other people and work as a team to get the job done efficiently and effectively.=

Work Setting - Work will take place in a kitchen setting. Some work is prepared in a refrigeration cooler. Must be able to handle extremes in temperature as well as stand for periods of time. Must be able to lift 50 pounds.

Body Positioning - Job require standing for multiple hours.

Work Attire - Kitchen Dress attire. Must have non slip shoes.

Routine versus Challenging Work - Must be able to perform in high volume production area especially during seasonal times.

Pace and Scheduling - Be able to manage time effectively to get production done by deadlines.

Primary Job Duties

• Store food in designated containers and storage areas to prevent spoilage.
• Package take-out foods or in aluminum pans for jobs.
• Portion and wrap food, or place it directly in aluminum pans for service for jobs.
• Place food into combi ovens or ovens  for heating, or store them in refrigerated storage cabinets.
• Weigh or measure ingredients.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Stock cupboards and refrigerators, and tend salad bars and buffet meals.
• Remove trash and clean kitchen garbage containers.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Make special dressings and sauces as condiments for sandwiches.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Load dishes, glasses, and tableware into dishwashing machines.
• Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
• Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

Skills

Basic Skills

• Active Learning-  Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening-  Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking-  Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Learning Strategies-  Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics-  Using mathematics to solve problems.
• Monitoring-  Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension-  Understanding written sentences and paragraphs in work-related documents.
• Speaking-  Talking to others to convey information effectively.
• Writing-  Communicating effectively in writing as appropriate for the needs of the audience.

Social Skills

• Coordination-  Adjusting actions in relation to others' actions.
• Instructing-  Teaching others how to do something.
• Negotiation-  Bringing others together and trying to reconcile differences.
• Persuasion-  Persuading others to change their minds or behavior.
• Service Orientation-  Actively looking for ways to help people.
• Social Perceptiveness-  Being aware of others' reactions and understanding why they react as they do.

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Technical Skills

• Equipment Maintenance-  Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
• Equipment Selection-  Determining the kind of tools and equipment needed to do a job.
• Operations Monitoring-  Watching gauges, dials, or other indicators to make sure a machine is working properly.
• Troubleshooting-  Determining causes of operating errors and deciding what to do about it.

Systems Skills

• Judgment and Decision Making-  Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Systems Analysis-  Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
• Systems Evaluation-  Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.

Resource Management Skills

• Management of Material Resources-  Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Time Management-  Managing one's own time .