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Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes. Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce complete meals on time and at the proper temperature. Prepare cold food platters such as ham, salmon, and roast beef platters, and salad and horsd'oeuvers; mix and prepare cold sauces, meat glazes, molded aspics, and salad dressing and carve vegetables and fruits as garnishes for food platters and dishes.
Responsibility: Receives assignments from the supervisor's worksheet, standardized recipes, or from general oral or written instructions. Supervisor checks work and is available for preparation of special menu items. Plan, coordinate and time work assignments to assure that food items are prepared on time and are at the proper temperature. Adjust amounts and proportions of ingredients in recipes while maintaining the original balance between ingredients quantities and number of portions needed. Responsible for the safe use and care of kitchen equipment.
Physical Effort: Frequently lifting objects weighing up to 40 pounds, constant standing and walking, and occasionally lifting over 40 pounds. Continual standing, walking, frequent stooping, reaching, pushing and bending.
Working Conditions: Works in hot and noisy kitchens. Exposed to steam, fumes and orders. Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.
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