Supplemental - Food Service Back of House

Food Service Back of House

The Food Service Back of House position prepares food items needed for all NMC food service locations. This position reports to the Executive Chef.

Required:

• 18 years or older

Preferred:

• Prior cooking experience
• Weekend/Evening availability

Essential Responsibilities

Supervisory Responsibilities: None

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Collects food and beverage products and small wares required for item preparation.
• Operates food production equipment according to manufacturers' instructions.
• Carefully follows standard recipes while preparing assigned items for food service.
• Assists in packaging of food items for dining service, delivery and retail sales.
• Takes and prepares client food orders as needed.
• Handles leftover food items as instructed by the Executive Chef.
• Returns soiled food preparation utensils and small wares items to the proper areas.
• Cleans & sanitizes assigned workstation areas as required.
• Consistently uses safe and sanitary food handling practices.
• Assists in cleaning of kitchen equipment and dishwashing as directed by supervisor.
• Attends staff meetings as required.
• Additional related duties as assigned by supervisor.

Work Environment

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to walk and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions and risk of electrical shock.

The noise level in the work environment is usually loud.

Additional Information

This position is hired through a third-party staffing agency EduStaff. If selected you will be required to complete the requirements of both NMC and EduStaff.