Texas A&M University
Classification Specifications

General Description:  Assists in the operational procedures and techniques of production area of large catering kitchen to include application of specialized recipes, and menus. Assists processes to be used, checking the quality of food produced, and supervising and training employees.

Typical:  Assist in overseeing and participates in the preparation of meats, vegetables, sauces, gravies, and breakfast foods in adherence to specialized recipes; Assist in supervision of estimating the daily serving and menu needs; Assists in requisitioning and maintaining adequate supplies production of meals; Assist in preparing daily payroll and daily costs and production reports. Prepares work schedules and assigns duties to other cooks, pantry, storeroom, and production staff; Assists in taking inventory each month; Proficient in the use and maintenance of all cooking equipment. Trains employees in the sanitation, safety, and operation of institutional (commercial) production machinery; Trains and instructs cooks and production staff in their duties; Assist in supervision of cooking activities in order to have meals ready to serve at scheduled times; Assists in supervision of daily sanitizing procedures utilized in cleaning kitchen and equipment; Sanitation and safety checklists, logs, and HACCP procedures are complete, followed and maintained at all times; Plans and assists in the utilization of leftover food items; Records, monitors and controls inventory by insuring recipes are being followed correctly and prepared according to instruction; Insures quality by checking food temperatures for proper cooking and holding and trains staff to use these techniques; Responsible for food production records as it relates to the FoodPro system; Follow customer service guidelines to insure customer satisfaction; Regularly attends in-service training and weekly emphasis classes; Performs related duties as required.

Received:  General and special instructions and review from Food Service Manager, Production Manager, and other supervisors.

Given:  General supervision and training to lower level Cooks, Food Service Workers, and Student Workers in conjunction with food service production standards, recipes, and sanitation standards.

Required:  Ability to read, comprehend, write, do arithmetic computations and apply reasoning skills at a level represented by a high school diploma. Must be able to be proficient at quantitative skills as well as operate sophisticated power tools, equipment and complex office machines. Food Handler's card. Three to fours years institutional or commercial cooking with one year in a supervisory capacity.

Preferred:  Food Management Protection Certification. Level III supervisory training TAMU Food Services

Required:  None.

Preferred:  None.

Typical:  Use of standard commercial food service kitchen such as slicers, choppers, and mixers.

Typical:  Familiarity with computer hardware and software production operations. Willingness and physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items or supplies and carrying them short distances within the kitchen and dining areas. Regular exposure to wet, steam, heat, and refrigerator temperatures.