WHAT DOES A TYPICAL DAY LOOK LIKE FOR THE CATERING CONCESSION ATTENDANT?
Although no two days will be the same, you will:
- Under the direction of the Executive Chef and Catering Manager this position will assist in preparation of food items for catered events.
- Primarily be responsible for the sanitation of the catering facilities around campus.
- Maintain kitchen and storage areas according to department and regulatory agency standards.
- Report any deficiencies or problems with any food, supplies or equipment as necessary.
- Ensure proper sanitation practices are utilized by self and any supervised staff.
- Kitchen areas are cleaned when on duty.
- Follow all safety and health guidelines 100% of the time.
- Notify manager immediately when safety and health guidelines are violated.
- Rectify safety issues immediately upon observation when possible.
- Leave cooking area in spotless and hygienic condition at end of shift.
- Leave dish station area in spotless and Hygienic condition at end of shift.
- All trash cans must be emptied periodically during the day as needed.
- At the end of the shift trash cans are to be washed out after and left to air dry.
- Floors must be swept and mopped at the end of every shift.
- Follow the daily and weekly cleaning charts.
- Prepare food items as directed by Chef in appropriate quantities in accordance to established quality guidelines for customer needs.
- Prepare and cooks food to highest quality standards.
- Assure proper cooling and storage of potentially hazardous food items.
- Ensure quality of all menu items are consistent.
- Ensure all food items are suitable for consumption based on guidelines set forth.
- Arrange food on serving trays/plates so presentation is attractive and orderly.
- Use of proper cooling and storage temperatures set by Virginia Health Department as posted in work areas.
- Follow standard recipes.
- Do all prep work assigned by chef.
- Events Responsible for security of all food and supplies at closing.
- If Incumbent is last person to leave facility at end of shift, ensuring that stock room, refrigerators and freezers are properly secured.
WHAT QUALIFICATIONS DO YOU LOOK FOR?
- Ability to read and write.
- Demonstrate basic math skills.
- Knowledge of all types of cooking methods and converting recipes.
- Knowledge of all kitchen equipment.
- Good organizational skills, ability to complete multiple tasks concurrently.
- Ability to communicate in writing or verbally to both supervisors and subordinates.
- Ability to stand for long periods of time.
- Position will be exposed to temperatures extremes and potentially dangerous equipment, tools, and machinery.
- Position will be exposed to slippery footing and congested work areas.
- Demonstrated ability to work in fast paced atmosphere.
- Work independently at remote satellite kitchens or catering sites.
- High school graduate or equivalent.
- High volume production experience.
- Previous food service experience.
WE'RE EXTRA IMPRESSED BY:
- Some Culinary Art School courses or equivalent work experience.