AOMC Lead Cook - FT - Rotation
On-siteElmira, New York, United States
Elmira, New York, United StatesOn-siteFull TimeSenior LevelLarge
Full TimeSenior LevelLarge
Job Summary
Prepare all food for caterings, ensuring accurate portioning, presentation, and consistent quality standards across hot, cold, and bakery items. Monitor and record food temperatures per HACCP guidelines, maintain proper storage rotation, and manage inventory for weekly counts. Communicate allergies to supervisors for event labeling and interact with customers to ensure a secure experience. Perform heavy lifting up to 40lb and work a swing shift including early mornings, late nights, and weekends.
Required Qualifications
- High school or equivalent
- College or culinary degree in food service or related field or additional training in specialty field
- Ability to understand and utilize principles of cooking that are required to produce products of consistently high quality
- Ability to understand written production specifications
- Ability to expand recipes
- Ability to modify formulas
- Ability to evaluate product quality
- Ability to determine product needs
- Ability to formulate recipes that meet the production quality standards
- Ability to work and perform under broad supervision
- Ability to exercise required independent judgment
- Ability to concentrate mental/visual effort on a regular basis
- Ability to minimize losses from improper handling of materials, labor and equipment
- Ability to communicate allergies in food to supervisors for proper labeling at events
- Ability to interact with customers in a friendly manner
- Ability to maintain communication with the customer to provide a secure and pleasant experience
- Ability to attend all annual mandatory educational programs as required by position
- Ability to lift up to 40lb
- Ability to perform hard physical labor to prepare and store chilled food products
- Ability to handle work in a very crowded area with high temperature and humidity
- Ability to handle moderate hazards such as knife cuts, burns, and back injuries
- Ability to work a swing shift schedule
- Ability to work some early mornings
- Ability to work latter nights
- Ability to work weekends
- Ability to issue finished food for proper food portioning and presentation as established by department policy
- Ability to ensure items are pulled within sufficient time to be used in production
- Ability to thaw items in a manner that does not adversely affect product quality
- Ability to label and date stored products properly
- Ability to rotate stock to maintain high food quality
- Ability to notify the lead cook or supervisor of items nearing use by discard date
- Ability to monitor, maintain, and record food temperatures per policy and regulatory agencies following HACCP guidelines
- Ability to maintain all appropriate health standards as they relate to the storage and handling of food products and area sanitation
- Ability to adhere to HACCP procedures
- Ability to take the initiative to maintain communication with the customer
- Ability to assume responsibility for all catering food and production
Desired Qualifications
- Prefer college or culinary degree in food service or related field or additional training in specialty field
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