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Culinary Apprentice

To assist and learn from the Chef/Sous Chef; To include food preparation, serving and inventories during their 3 year long program.

Essential Duties and Responsibilities include the following.  Other duties may be assigned. 

  • Prepare hot and cold food
  • Prep food, mis en place for all assigned stations
  • Maintain a clean, organized and sanitary work area
  • Follow safety rules, policies and procedures
  • Assist chef with inventory and ordering
  • Advise chef when stock is depleted
  • Attend school on days requested and complete assigned work with passing grades

 

Qualifications:

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.

 Education/Experience:

High school diploma or general education degree (GED); One year minimum of food service experience.  Must be able to use knives and other kitchen equipment.

 Language Ability:

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.

 Math Ability:

Ability to work with mathematical concepts such as probability and statistical inference and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

 Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 Computer Skills:

To perform this job successfully, an individual should have knowledge of Inventory software and Order processing systems.

 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 regularly exposed to wet or humid conditions (non-weather), work near moving mechanical parts, extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles, toxic or caustic chemicals and outdoor weather conditions. The employee is occasionally exposed to work in high, precarious places, risk of electrical shock, work with explosives, risk of radiation and vibration. The noise level in the work environment is usually loud.

 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; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. Specific vision abilities required by this job include close vision and distance vision.

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