Laborer III

Description

Job Title – Cook Proficiency Level III FEHQ Cafe on-site / Local -3 Contractors needed Applied Experience – Demonstrates applied understanding by generalizing conceptual knowledge to determine ways to solve routine problems and situations. Proficient in basic skills and occasionally requires assistance in advanced functionality; understands business unit’s technical and/or business processes; possesses intermediate troubleshooting skills. Hours Monday - Friday 6:00am - 2:30pm Standard Responsibilities 1. High-level understanding and application of Food Service fundamentals, including sanitation, procurement, product rotation, menu planning, customer service, knife skills, and hygiene. 2. Lead responsibilities for all catering needs, soup preparations and entrée offerings. Responsible for preparation of convenience items and all salad bar preparations. 3. Line cooking responsibilities in a fast-paced environment; including set-up, preparing foods to order specifications and thorough end of shift cleaning to include equipment and operational areas and safe food storage. 4. Frequently demonstrates a sense of urgency for reaching goals and meeting deadlines. 5. Provides advanced application of kitchen etiquette to operate in a safe and productive manner. 6. Proactively supports leadership and coworkers by Initiating, designing, and executing process improvements. Continuously develops and improves practices and procedures. 7. Organizing and ensuring punctuality of all caterings including sometimes working with customers on menu design and logistics of caterings. Promotes sense of urgency in the team for reaching goals and meeting deadlines. 8. Independently manages multiple daily tasks and projects or processes simultaneously. 9. Assistance with the daily setup and operation of grill station. 10. Advanced knowledge of purposes and functions of Food Service ordering application with daily utilization of the program as well as intermediate communication with customers on proper utilization and functionality. 11. Assisting in Invoice Processing for payment. 12. Provides strong level of customer service and engagement for internal business units and other resources. Provides sound service and responsiveness to customers. Exhibits active involvement with leadership and team. 13. Continuously recommends and implements solutions to issues and assignments. 14. Actively seek formal and informal learning opportunities to better understand procedures and industry trends (based on proficiency level above). Independently identifies training opportunities to align development goals with career aspirations. 15. Consistently contribute to solutions by taking initiative to develop alternatives and recommendations, recognizing the need for consistent standards, processes, procedures and increasing efficiency. 16. Frequently provides advice, education, and encouragement to others. 17. Backup to placing weekly orders with vendors for procurement of inventory for entire operation. 18. Weekly cafeteria and catering menu planning with inventory management. Standard Qualifications 19. Minimum of 6 years relevant work experience. 20. Sound knowledge of Microsoft Office tools, including Excel, PowerPoint, Word and other business-unit specific applications. 21. Deliver quality, accurate work within established deadlines. 22. Written and verbal communication skills. 23. Time management skills. 24. Exercise independent judgment on projects and assignments. 25. Manager level ServSafe Certified or become certified within six months of hiring. 26. Able to physically perform tasks involving bending, stooping, lifting up to 50 pounds, and walking and standing for extended periods of time. 27. High school diploma or GED required. Culinary or other related degree preferred. 28. Able to work as part of a team.