Job Summary:
Schedules, plans, and prepares nutritious and appetizing food for catering events utilizing
standard recipes and conventional equipment. Works in cafeteria during catering downtimes.
Ensure foods and supplies are available for catered events Adhere to all sanitation and food
handling codes following the Hazard Analysis Critical Control Point (HACCP) guidelines. Report to
Leader 1, catering. Core Responsibilities and Essential Functions: Team player – Consistently works
with team members and Leadership to meet the goals and objections of the Nutrition food
services. – Present a positive image by meeting dress code requirements – Supports and
participates in performance improvement to improve customer service and/or organizational
performance. – The ability to communicate with all customers and team members in a respectful
manner ands in terms that Are clear, concise and simple. Resources management Performance
Improvement – Manage time in a resourceful manner to meet the department’s needs and
objectives and complete job assignments. – Manage food preparation to reduce any waste. – Point
guideline using conventional and cook/chill process. – Operate equipment in compliance with
training processes and manufacturers’ directions and guidelines. Customer Service Cultural
Awareness – Take proactive measures to meet the needs of customers – Seeks and uses
information concerning culturally based needs of customers – Takes basic steps to improve
problems and bring solutions – Work with other team members, Leader, and Management to seek
and find solutions to problems and improve work processes. Food Safety Environmental Safety –
Washes hands, wears gloves appropriately, sanitizes work area also helps to make others aware of
these needs. Maintains annual safety and infection control requirements – Ensure all foods are
handled in compliance with Serve-Safe Guidelines – Ensure work area is clean and organized, free
of spills and debris Job Specific Knowledge – Has the basic knowledge required to do the job, in a
safe efficient manner that includes proper procedures and processes – Seeks opportunities to
expand and apply job knowledge – Communicates with all customers and employees in clear,
concise and simple terms that are understandable and includes all necessary information.

Required Minimum Education:
High school diploma required or the equivalent Required Minimum License(s) and
Certification(s): All certifications are required upon hire unless otherwise stated.

Required Minimum Experience:
Knowledge of culinary art and one year of institutional cooking experience Preferred Required
Minimum Skills: Ability to operate conventional production equipment. The individual must be able
to communicate and understand verbal written English language and display a positive attitude