Position in Lubbock

Utility Chef

Role Overview

Following our Chef de Cuisine’s specifications and guidelines, the successful candidate will employ their culinary skills in the preparation, cooking, and service of food. They will also maintain a clean environment that adheres to health code specifications. This will be done through the following of all recipes, adhering to all trainings, and working safely and diligently at day-to-day kitchen tasks

Core Functions

Food preparation and production on all kitchen tasks
Maintenance of all cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Be cognizant of food cost and waste
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Required Skills & Qualifications

Ability to stand on feet for 8 hours

Preferred

Food service background preferred
Understanding of food service health standards
Proficient knife skills.

Work Environment & Physical Requirements

Office Role.
Works in temperature-controlled environment.
Vision for near, mid-range and far as well as hearing for low, medium, and high pitch.
Requires physical ability for standing, sitting, crouching, kneeling, frequent walking, reaching above head and below waist.
Must have a current and valid driver’s license and must be able to be insured by company fleet insurance.
Ability to lift 20 – 75 pounds.

Hours & Schedule

Average 40 hours per week.
Days and weekends required.
Minimal travel required for company events and inter-region collaboration.
Lunch break may be required.
Lunch meetings are occasionally required.
After hours and weekends may be necessary on occasion for trips, events, or to meet deadlines.