Prep Cook- Part Time

About the Department

Position Duties

• Demonstrates IWCC's core mission, vision, and values. Enforce policies and guidelines set forth by the food service department Practice great customer service to ensure all food service guests have a memorable experience Practice safety and sanitation according to the food service policies as well as those implemented by the Iowa health code and local health department Assisting in training part-time production staff when needed Production of daily menu/catering items Responsible for the stocking, preparation, service and clean-up of the hot food production Evaluating leftover food items and creating a new quality product Maintain equipment used as assigned by the food service management Recording your daily production pars to ensure proper quantities are prepared Ensure that FIFO is implemented and being used at all times Responsible for the safety and sanitation in the production area Professionally interact with the Culinary Arts faculty and staff to ensure a positive working relationship Professionally interact with Daycare staff to ensure a positive working relationship Attend industry-related workshops, conferences and seminars as assigned by the Food Service Director Immediately report and malfunctioning or broken equipment/small wares to Food Service Director or Executive Chef Perform other duties as assigned by the food service management Regular, reliable & prompt attendance Perform other related duties as assigned
• Demonstrates IWCC's core mission, vision, and values.
• Enforce policies and guidelines set forth by the food service department
• Practice great customer service to ensure all food service guests have a memorable experience
• Practice safety and sanitation according to the food service policies as well as those implemented by the Iowa health code and local health department
• Assisting in training part-time production staff when needed
• Production of daily menu/catering items
• Responsible for the stocking, preparation, service and clean-up of the hot food production
• Evaluating leftover food items and creating a new quality product
• Maintain equipment used as assigned by the food service management
• Recording your daily production pars to ensure proper quantities are prepared
• Ensure that FIFO is implemented and being used at all times
• Responsible for the safety and sanitation in the production area
• Professionally interact with the Culinary Arts faculty and staff to ensure a positive working relationship
• Professionally interact with Daycare staff to ensure a positive working relationship
• Attend industry-related workshops, conferences and seminars as assigned by the Food Service Director
• Immediately report and malfunctioning or broken equipment/small wares to Food Service Director or Executive Chef
• Perform other duties as assigned by the food service management
• Regular, reliable & prompt attendance
• Perform other related duties as assigned

Minimum Qualifications

• High school diploma or GED, post-secondary education preferred 2-5 years of experience in the food service industry College or Secondary food service experience preferred Knowledge of various cooking methods, ingredients, and procedures Production and service of menu items Skills to compute portions and extend recipes Ability to work professionally with students and campus guests Ability to pass a background check
• High school diploma or GED, post-secondary education preferred
• 2-5 years of experience in the food service industry
• College or Secondary food service experience preferred
• Knowledge of various cooking methods, ingredients, and procedures
• Production and service of menu items
• Skills to compute portions and extend recipes
• Ability to work professionally with students and campus guests
• Ability to pass a background check

Other Qualifications

• Cognitive Requirements: (as presently performed to accomplish essential functions) Reading, Writing, Calculating Social Interaction Skills Reasoning/Analysis Works with Minimal Supervision

Cognitive Requirements

• (as presently performed to accomplish essential functions)
• Reading, Writing, Calculating
• Social Interaction Skills
• Reasoning/Analysis
• Works with Minimal Supervision

Benefits

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