A Catering Company
Washington, DC, USA
Job Description Washington, D.C. Cook 3 and Buffet Attendant the washington, d.c. cook 3 and buffet attendant is responsible for all aspects of the georgetown onsite kitchen with regards to their workstation, storage areas (hot and cold), equipment upkeep, cleanliness and organization. the position is responsible for assisting in the preparation of all food items, and ensuring all food is produced precisely according to all recipes. additionally, the position will be primarily responsible to ensure all buffets are set and ready according to established timelines for all meal periods including all food items and service items. buffets will always be well-stocked and maintained. the cook 3 and buffet attendant shall be well versed, and certified, in all dc department of health rules and regulations, including but not limited to: time and temperature danger zone, fifo, cleaning and sanitizing, etc. he or she shall work in a quick, diligent, and determined manner, with the wiliness to improve their skill set and will be able to function in a fast paced, busy, and team-oriented environment. the position reports directly to the sous chefs and executive sous chef and works closely with the other prep cooks, the client and the account manager to ensure that all food items, meals, and catering and events food is prepared and executed effectively and in accordance to relish standards while exceeding client expectations. the job responsibilities include, but are not limited to the following: PHILOSOPHY & CULTURE up-hold and maintain the philosophy of relish of innovative, delicious & accessible food. embrace the company culture of caring for the DETAILS: D -elicious food E -motional engagement T -houghtfulness A -ccountability I -nnovation L -ocal community S -ervice excellence up-hold and maintain a positive, professional work environment with all staff and peers. OPERATIONS knowledge of basic knife skills, basic recipe adherence, and light oven cooking. including but not limited to: preparing basic salad items, dressings, parboiling food, reducing sauces, etc. prepare all ingredients by washing, chopping, mixing, etc, as per recipes follow prep lists created by chef team label and stock all ingredients in storage areas, in order to maintain cleanliness and organization, and are easily accessible follow all recipes, measure all ingredients in accordance with recipes in order to achieve the highest level of product involved in client tastings to ensure all food is prepared well and according to client expectations ensure all buffets and food stations are set timely ensure all buffets and food stations are kept stocked fully with all food and service items ensure all buffets and food stations are clean and well maintained at all times perform any and all other basic kitchen duties as assigned by chef team work to maintain a team working environment, positive morale and team pride report any and all needed repairs and needed maintenance of all boh oriented equipment to the chef team BOARD OF HEALTH maintain a clean and orderly workstation & kitchen by cleaning and sanitizing surfaces, removing trash and debris, removing and cleaning spills comply with all DC department of health regulations as it pertains to food storage, sanitation guidelines, time and temperature danger zone, etc. work under the regulations of the DC department of health to maintain an “a” grade
Job Description Washington, D.C. Cook 3 and Buffet Attendant the washington, d.c. cook 3 and buffet attendant is responsible for all aspects of the georgetown onsite kitchen with regards to their workstation, storage areas (hot and cold), equipment upkeep, cleanliness and organization. the position is responsible for assisting in the preparation of all food items, and ensuring all food is produced precisely according to all recipes. additionally, the position will be primarily responsible to ensure all buffets are set and ready according to established timelines for all meal periods including all food items and service items. buffets will always be well-stocked and maintained. the cook 3 and buffet attendant shall be well versed, and certified, in all dc department of health rules and regulations, including but not limited to: time and temperature danger zone, fifo, cleaning and sanitizing, etc. he or she shall work in a quick, diligent, and determined manner, with the wiliness to improve their skill set and will be able to function in a fast paced, busy, and team-oriented environment. the position reports directly to the sous chefs and executive sous chef and works closely with the other prep cooks, the client and the account manager to ensure that all food items, meals, and catering and events food is prepared and executed effectively and in accordance to relish standards while exceeding client expectations. the job responsibilities include, but are not limited to the following: PHILOSOPHY & CULTURE up-hold and maintain the philosophy of relish of innovative, delicious & accessible food. embrace the company culture of caring for the DETAILS: D -elicious food E -motional engagement T -houghtfulness A -ccountability I -nnovation L -ocal community S -ervice excellence up-hold and maintain a positive, professional work environment with all staff and peers. OPERATIONS knowledge of basic knife skills, basic recipe adherence, and light oven cooking. including but not limited to: preparing basic salad items, dressings, parboiling food, reducing sauces, etc. prepare all ingredients by washing, chopping, mixing, etc, as per recipes follow prep lists created by chef team label and stock all ingredients in storage areas, in order to maintain cleanliness and organization, and are easily accessible follow all recipes, measure all ingredients in accordance with recipes in order to achieve the highest level of product involved in client tastings to ensure all food is prepared well and according to client expectations ensure all buffets and food stations are set timely ensure all buffets and food stations are kept stocked fully with all food and service items ensure all buffets and food stations are clean and well maintained at all times perform any and all other basic kitchen duties as assigned by chef team work to maintain a team working environment, positive morale and team pride report any and all needed repairs and needed maintenance of all boh oriented equipment to the chef team BOARD OF HEALTH maintain a clean and orderly workstation & kitchen by cleaning and sanitizing surfaces, removing trash and debris, removing and cleaning spills comply with all DC department of health regulations as it pertains to food storage, sanitation guidelines, time and temperature danger zone, etc. work under the regulations of the DC department of health to maintain an “a” grade