POSITION SUMMARY: Describes the general purpose of the job or why the job exists.
Prepares various menu/food items as directed for breakfast, lunch, or dinner at assigned kitchen station. Adheres to production and sanitation requirements in accordance with ARAMARK standard, safety, and sanitation policies. Practices “aggressive hospitality” and show professionalism with guests, co-workers and management.
ESSENTIAL FUNCTIONS: List the principle on-going responsibilities that are necessary to accomplish the purpose of the job.
Reports to work on scheduled days at scheduled time. Adheres to dress code. Punches clock in full uniform. Reviews production sheets, banquet function sheets, and daily menu to determine type and quantity of food item to be prepared. Follows recipes, menu specifications, and/or product directions for preparing food products, including measuring, portioning, and finishing. Sets-up, cleans, and breaks down of work area. Uses proper chemical agents for cleaning. Uses proper sanitizing agents for sanitation. Checks and controls seasoning and appearance of food. Decorates and garnishes all prepared food. Makes necessary food to order (works the line or exposition kitchen). Properly stores all food product, in designated storage areas, at proper temperature labeled, date, times, and initial for proper rotation Adheres to ARAMARK policies and procedures, safety, and sanitation policies. Cleans, maintain tools, equipment, and work station (including floors and coolers). Cleans, maintains common areas of kitchen, back of the house, front of the house. Properly utilizes leftovers and reworks items to be acceptable for serving. Reports maintenance deficiencies. Deep cleans equipment according to schedule. Performs additional duties, both inter and intradepartmental as assigned by Food & Beverage Management or Executive Chef. Informs supervisor of food quantities which maybe short of specified productions amounts, and informs deficiencies in product quality and quantity, or variation in the method of preparation. Makes arrangement with supervisor when leaving assigned station. Properly maintains equipment--breakdown, assembly, cleaning, and sanitizing. Uses equipment properly, using the appropriate tool for the task at hand, including knifes, blades, mixer, slicer, grinder, etc.
STATUS & SCOPE: Describe the reporting relationships, special skills and abilities required to perform essential job functions.
This position requires knowledge of hot food preparation within a hotel, restaurant, or food service operation. Must be able to operate kitchen equipment and tools. Reports directly to the Executive Chef.
QUALIFICATIONS: Describe experience, education and related coursework typically required or expected to perform essential job functions.
At least 2 years of experience in the hot production department of kitchen is required. Must have basic knowledge of soup and sauce preparation. Must be able to read and understand recipe for bulk food preparation. Must be able to cook food items to order on various stations, including broiler, fryer, and sauté stations. Culinary certification or degree strongly preferred.
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2009 list of World's Most Admired Companies, ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the company's Web site, ****or ****ARAMARK Conference Centers combine ARAMARK's expertise in operations and managed services with an outstanding marketing strength and innovation. The results are impressive: a management team with exceptional experience and a portfolio of properties unsurpassed for learning, communication and personal growth. Our centers support standards established by the International Association of Conference Centers, and offer the highest levels of hospitality and guest satisfaction.
ARAMARK Conference Center properties range from corporate, government and non-profit centers to hotels and inns affiliated with leading colleges and universities across the country. With over 30 properties, the size and market scope vary but all have an emphasis on the guest's unique experience. As a premiere conference Center, we strive to provide the best services and experiences within our markets. Our properties are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry-people who aren't afraid of spearheading change, who know how to lead, and who appreciate endless opportunity.
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