food service worker

Position Description: All candidates must have the physical ability to perform required kitchen duties as assigned consistently for an 8 hour day. To include but not limited to: Ability to stand for long periods of time Ability to bend and lift a minimum of 30lbs. Ability to multitask Cooking Fundamental Core Competencies Tools & Equipment: Properly identify 10 different pieces of kitchen equipment Introduction to Food Safety and Sanitation Mise en Place: Ability to properly set up an individual station Knife Skills: Ability to cut Small Dice Medium Dice Large Dice Julienne and Batonet to the proper size focusing on consistency Cooking Skills: Ability to Simmer Saut Grill Fry Eggs 3 ways (Fried Scrambled and Omelet) Fire Safety and First Aid Training ServSafe training and testing will be available to those who progress meet all standards and are interested in pursuing a career in the culinary field. Job Readiness Creative Kitchen Core Competencies Safety & Sanitation: Health Department safety & sanitation practices Kitchen terminology: ability to identify tools & equipment as well as critical culinary terms Cooking principles: Fry Grill Saut Steam Smallwares knowledge: ability to name all smallwares and their use Equipment identification: ability to name all equipment in kitchen Equipment usage: ability to safely operate all equipment in kitchen Labeling Food Storage: Cooler Segregation/ FIFO Kids Caf High Volume Production Core Competencies Cooking techniques: Braising Sautee Roasting Steaming Baking Boiling Sauces: Tomato Espagnole B chamel Veloute Standardized recipe cooking Portion Control Measurements Kitchen equipment maintenance and safety Documentation: prep guides production sheets temp logs waste logs Advanced Food Safety & Sanitation Proper prep techniques & documentation of applied products Proper cooking temperatures Proper cooling techniques & temperature documentation Catering Core Competencies Menu Creation Understanding banquet event orders Understanding standard recipes and cost control Time management Advanced culinary techniques Introduction to Baking Advanced presentation techniques Proper packaging and transportation practices Event setup & Service Display techniques

Skills Required: All candidates must have the physical ability to perform required kitchen duties as assigned consistently for an 8 hour day. To include but not limited to: Ability to stand for long periods of time Ability to bend and lift a minimum of 30lbs. Ability to multitask Cooking Fundamental Core Competencies Tools & Equipment: Properly identify 10 different pieces of kitchen equipment Introduction to Food Safety and Sanitation Mise en Place: Ability to properly set up an individual station Knife Skills: Ability to cut Small Dice Medium Dice Large Dice Julienne and Batonet to the proper size focusing on consistency Cooking Skills: Ability to Simmer Saut Grill Fry Eggs 3 ways (Fried Scrambled and Omelet) Fire Safety and First Aid Training ServSafe training and testing will be available to those who progress meet all standards and are interested in pursuing a career in the culinary field. Job Readiness Creative Kitchen Core Competencies Safety & Sanitation: Health Department safety & sanitation practices Kitchen terminology: ability to identify tools & equipment as well as critical culinary terms Cooking principles: Fry Grill Saut Steam Smallwares knowledge: ability to name all smallwares and their use Equipment identification: ability to name all equipment in kitchen Equipment usage: ability to safely operate all equipment in kitchen Labeling Food Storage: Cooler Segregation/ FIFO Kids Caf High Volume Production Core Competencies Cooking techniques: Braising Sautee Roasting Steaming Baking Boiling Sauces: Tomato Espagnole B chamel Veloute Standardized recipe cooking Portion Control Measurements Kitchen equipment maintenance and safety Documentation: prep guides production sheets temp logs waste logs Advanced Food Safety & Sanitation Proper prep techniques & documentation of applied products Proper cooking temperatures Proper cooling techniques & temperature documentation Catering Core Competencies Menu Creation Understanding banquet event orders Understanding standard recipes and cost control Time management Advanced culinary techniques Introduction to Baking Advanced presentation techniques Proper packaging and transportation practices Event setup & Service Display techniques

Skills Preferred:

Experience Required: All candidates must have the physical ability to perform required kitchen duties as assigned consistently for an 8 hour day. To include but not limited to: Ability to stand for long periods of time Ability to bend and lift a minimum of 30lbs. Ability to multitask Cooking Fundamental Core Competencies Tools & Equipment: Properly identify 10 different pieces of kitchen equipment Introduction to Food Safety and Sanitation Mise en Place: Ability to properly set up an individual station Knife Skills: Ability to cut Small Dice Medium Dice Large Dice Julienne and Batonet to the proper size focusing on consistency Cooking Skills: Ability to Simmer Saut Grill Fry Eggs 3 ways (Fried Scrambled and Omelet) Fire Safety and First Aid Training ServSafe training and testing will be available to those who progress meet all standards and are interested in pursuing a career in the culinary field. Job Readiness Creative Kitchen Core Competencies Safety & Sanitation: Health Department safety & sanitation practices Kitchen terminology: ability to identify tools & equipment as well as critical culinary terms Cooking principles: Fry Grill Saut Steam Smallwares knowledge: ability to name all smallwares and their use Equipment identification: ability to name all equipment in kitchen Equipment usage: ability to safely operate all equipment in kitchen Labeling Food Storage: Cooler Segregation/ FIFO Kids Caf High Volume Production Core Competencies Cooking techniques: Braising Sautee Roasting Steaming Baking Boiling Sauces: Tomato Espagnole B chamel Veloute Standardized recipe cooking Portion Control Measurements Kitchen equipment maintenance and safety Documentation: prep guides production sheets temp logs waste logs Advanced Food Safety & Sanitation Proper prep techniques & documentation of applied products Proper cooking temperatures Proper cooling techniques & temperature documentation Catering Core Competencies Menu Creation Understanding banquet event orders Understanding standard recipes and cost control Time management Advanced culinary techniques Introduction to Baking Advanced presentation techniques Proper packaging and transportation practices Event setup & Service Display techniques

Experience Preferred:

Education Required: All candidates must have the physical ability to perform required kitchen duties as assigned consistently for an 8 hour day. To include but not limited to: Ability to stand for long periods of time Ability to bend and lift a minimum of 30lbs. Ability to multitask Cooking Fundamental Core Competencies Tools & Equipment: Properly identify 10 different pieces of kitchen equipment Introduction to Food Safety and Sanitation Mise en Place: Ability to properly set up an individual station Knife Skills: Ability to cut Small Dice Medium Dice Large Dice Julienne and Batonet to the proper size focusing on consistency Cooking Skills: Ability to Simmer Saut Grill Fry Eggs 3 ways (Fried Scrambled and Omelet) Fire Safety and First Aid Training ServSafe training and testing will be available to those who progress meet all standards and are interested in pursuing a career in the culinary field. Job Readiness Creative Kitchen Core Competencies Safety & Sanitation: Health Department safety & sanitation practices Kitchen terminology: ability to identify tools & equipment as well as critical culinary terms Cooking principles: Fry Grill Saut Steam Smallwares knowledge: ability to name all smallwares and their use Equipment identification: ability to name all equipment in kitchen Equipment usage: ability to safely operate all equipment in kitchen Labeling Food Storage: Cooler Segregation/ FIFO Kids Caf High Volume Production Core Competencies Cooking techniques: Braising Sautee Roasting Steaming Baking Boiling Sauces: Tomato Espagnole B chamel Veloute Standardized recipe cooking Portion Control Measurements Kitchen equipment maintenance and safety Documentation: prep guides production sheets temp logs waste logs Advanced Food Safety & Sanitation Proper prep techniques & documentation of applied products Proper cooking temperatures Proper cooling techniques & temperature documentation Catering Core Competencies Menu Creation Understanding banquet event orders Understanding standard recipes and cost control Time management Advanced culinary techniques Introduction to Baking Advanced presentation techniques Proper packaging and transportation practices Event setup & Service Display techniques

Education Preferred:

Additional Information: Looking to hire up to 10 contractors for the 9week project.