Food Production Tech III

About This Role

The Food Production Tech III prepares and cooks food according to recipes and quality standards, operates kitchen equipment, and maintains sanitation within the Food and Nutrition department. This role involves bulk cooking for a high volume of individuals.

Responsibilities

• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Wash and peel fresh fruits and vegetables
• Weigh, measure, and mix ingredients
• Prepare and cook food according to recipes, quality, and presentation standards
• Prepare cold foods
• Operate ovens, stoves, grills, microwaves, and fryers
• Test food to determine if it has been cooked sufficiently
• Monitor food quality while preparing food
• Assist with ensuring leftover food is labeled and stored properly and maintain sanitation and cleanliness

Requirements

• Experience with bulk cooking for more than 200 people
• Knowledge and application of HACCP guidelines
• Proficient knowledge of cooking methods such as braising, roasting, frying, baking, and blanching
• Proficient use of slicer, grill, fryers, oven, steamers
• Proficient knife skills
• Ability to perform duties with quality results
• Good personal hygiene
• ServSafe Manager course completion within 6 months of hire
• ServSafe Allergens training completion within 6 months of hire

Qualifications

• High School Diploma or GED
• Two years of related experience; 5 years of related experience may be accepted in lieu of a High School diploma or GED. Requires working knowledge of specialized practices, equipment, and procedures.

Skills

* Required skills