Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.Perform basic cooking functions of baking, roasting, braising, sauting, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.Ensure assigned work station is stocked with specified tools, supplies and equipment to meet the business demand; Set up, maintain and break down assigned station.Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established Union Hall recipes in accordance with Union Hall standards.Serve items in accordance with established portion and presentation standards.Ensure that food products are used in a timely manner.Use food preparation equipment according to manufacturers instructions.Ensure that all items needed for menu preparation are in stock; Notify Shift Leader or Executive Chef in advance of expected shortages and when supplies are low - before they run out.Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations.Ensure proper storage procedures as specified by Health Department and Union Hall requirements (wrap, label and date).Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers)Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to Shift Leaders or Executive Chef

　　RequirementsPHYSICAL, MENTAL AND VISUAL SKILLS:

　　Culinary Degree desired or 1-2 years relative cooking experienceProper knowledge of cooking techniques and methodsAdvanced knife skillsAbility to perform job functions with attention to detail, speed and accuracyAbility to carry out detailed written or verbal instructions independently.Ability to visually inspect food preparation and read and follow recipes.Ability to use all senses to ensure consistency and quality in food preparation and executionAbility to operate, clean and maintain all equipment required in job functionsGood organizational skills and verbal communication skills.Ability to use logical or rational thinking to solve problems.Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.

　　REQUIRED WORK HABITS:

　　Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness.Ability to work flexible schedule to include weekends and holidays

　　WORKING CONDITIONS:

　　Works primarily indoors in food preparation and a kitchen maintenance environment.Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.