What are the responsibilities and job description for the Catering/Commissary Assistant Cook position at Associated Students UCLA?
Summary of Key Responsibilities : Under direction of the Catering / Commissary Chef / Kitchen Manager, assist with all Catering / Commissary kitchen food production. Prepare menu items and recipes according to production, culinary and quality standards. Accurately and appropriately utilize all production equipment. Adhere to all food handling and sanitation guidelines. Interact with team members in a high-volume college environment. Assists with menu and new product development. Trains and monitors staff in all activities. Performs related duties as required. Hours include evenings, weekends and variable shifts. Qualifications :
- 5 years food production experience in a high-volume environment, including product development, food presentation, receiving and storage of products.
- Culinary knowledge of food preparation, recipes, menus and production methods, including a good understanding of culinary terminology.
- Previous experience producing and presenting food in a high-volume food service environment.
- Ability to read, understand, and speak English sufficient to determine and carry out job duties.
- Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to recipe, production and customer flow parameters.
- Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.
- Ability to accurately complete and maintain paperwork, including temperature logs and production records.
- Skill in interacting effectively with team members and managers in a high-volume setting using positive body language, direct eye contact, active listening, problem solving techniques.
- Ability to perform effectively under conditions of fluctuating workload.
- Skill in operating equipment such as mixers, food processors, slicers, blenders, gas range, flat top grill, char broiler, hot wells, deep fat fryers, sauté pans, steamers, and kettles.
- Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment
- Time management and organization skills to review daily production needs and plan daily work schedule.
Supervises : Assists in supervising part-time / student staff. Physical Requirements :
