Job Summary

Positions in this classification cook, bake and prepare products in accordance with a menu plan/production list and assume responsibility for an assigned area of meal preparation in a high volume commercial catering kitchen.

Organizational Status
This position reports to the First Cook, Commissary Chef, Executive Sous Chef. Sous Chef, Unit Supervisor or Manager.

Work Performed

• Cooks and/or prepares, pastry items, desserts, sweet & savory baking, specialty desserts, breads and other items on a large scale and as per production requirements & established menu plans.

• Assumes responsibility for a specific area (bakery) of food production as required by the unit, delegating tasks to third cooks and food service workers as required.

• Executes recipes including reading, understanding, & following instructions. Portioning of food according to production sheets and unit requirements...