Wednesday, October 20, 2010
Aramark seeking cafe production cooks and a sous chef! Downtown
11:40 AM | Posted by
Career Services at Jax
Cafe Production Cook:
1. Review menu and production sheets to determine the type and quantity of menu items to be prepared.
2. Wash, peel, slice and generally prepare ingredients as identified by recipe.
3. Cut, trim, bone, carve and generally prepare meats, poultry and fish as identified by recipe.
4. Measure, mix, portion and generally prepare ingredients as identified by recipe.
5. Cook and otherwise prepare menu selections according to recipes per assigned venue.
6. Portion and arrange on service platters daily menu selections.
7. Prepare “to order” guest menu selections.
8. Comply with ARAMARK and local health department Standards of Operation for food handling and storage.
9. Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.
Sous Chef:
1. Calculate food consumption and requisitions for purchasing foodstuffs.
2. Receive and check foodstuffs and supplies for quality and quantity. Directs GU / storage clerk.
3. Wash, peel, slice and generally prepare ingredients as identified by recipe.
4. Cut, trim, bone, carve and generally prepare meats, poultry and fish as identified by recipe.
5. Measure, mix, portion and generally prepare ingredients as identified by recipe.
6. Cook and otherwise prepare menu selections according to recipes per assigned venue.
7. Portion and arrange on service platters daily menu selections.
8. Prepare “to order” guest menu selections.
9. Give instructions as to size of portions and methods of presentation and garnishing.
10. Direct and train team members per venue assignments.
11. Assist FSD & AFSD with menu planning.
12. Maintain production records as identified and required by FSD & AFSD.
13. Assist FSD & AFSD with maintenance of 8 Steps programs i.e.: inventory systems, inventory storage set-up, storage labeling/sequencing.
14. Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.
TO APPLY PLEASE SUBMIT A RESUME TO:
Ryan Vanek
Food Service Director
The Skyline Dining & Conference Center
50 N. Laura Street -- 42nd Floor
Jacksonville, FL 32202
Vanek-Ryan@aramark.com
1. Review menu and production sheets to determine the type and quantity of menu items to be prepared.
2. Wash, peel, slice and generally prepare ingredients as identified by recipe.
3. Cut, trim, bone, carve and generally prepare meats, poultry and fish as identified by recipe.
4. Measure, mix, portion and generally prepare ingredients as identified by recipe.
5. Cook and otherwise prepare menu selections according to recipes per assigned venue.
6. Portion and arrange on service platters daily menu selections.
7. Prepare “to order” guest menu selections.
8. Comply with ARAMARK and local health department Standards of Operation for food handling and storage.
9. Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.
Sous Chef:
1. Calculate food consumption and requisitions for purchasing foodstuffs.
2. Receive and check foodstuffs and supplies for quality and quantity. Directs GU / storage clerk.
3. Wash, peel, slice and generally prepare ingredients as identified by recipe.
4. Cut, trim, bone, carve and generally prepare meats, poultry and fish as identified by recipe.
5. Measure, mix, portion and generally prepare ingredients as identified by recipe.
6. Cook and otherwise prepare menu selections according to recipes per assigned venue.
7. Portion and arrange on service platters daily menu selections.
8. Prepare “to order” guest menu selections.
9. Give instructions as to size of portions and methods of presentation and garnishing.
10. Direct and train team members per venue assignments.
11. Assist FSD & AFSD with menu planning.
12. Maintain production records as identified and required by FSD & AFSD.
13. Assist FSD & AFSD with maintenance of 8 Steps programs i.e.: inventory systems, inventory storage set-up, storage labeling/sequencing.
14. Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.
TO APPLY PLEASE SUBMIT A RESUME TO:
Ryan Vanek
Food Service Director
The Skyline Dining & Conference Center
50 N. Laura Street -- 42nd Floor
Jacksonville, FL 32202
Vanek-Ryan@aramark.com
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