EEO Statement:

Cruz Construction, Inc. is an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, sex, national origin, ancestry, age, disability, genetic information, marital status, citizenship, pregnancy, sexual orientation, gender identity, veteran status, other protected activities, or any other characteristic protected by federal, state or local law. **This employer participates in E-Verify. Este Empleador Participa en E-Verify**
Summary:
Responsible to prepare and cook nutritious meals for remote project crews, maintain inventory and ensure facility safety and sanitation standards.

Essential Functions:

• Prepares food as indicated by par level sheets and in accordance with both Nutritional Services and Health Department standards.
• Follows standardized recipes to meet nutritional needs.
• Attractively presents all items with appropriate garnish and correct portion size if applicable to product.
• Participates in daily temperature and taste panels to assure quality and provide suggestions for continuous improvements.
• Prepares and produces a wide variety of bakery products in a general food service area.
• Cooks Breakfast daily according to Hot Line Schematic (HLS) provided by Chef
• Portion control on all items produced.
• Assists Chef with the preparation of bakery and specialty products such as pastries, bread, rolls, biscuits, and may also prepare cakes, pies, muffins, breads, puddings, parfaits, frosting, cookies, rolls etc. to accompany specific meals according to HLS
• Communicates any adjustment that need to be made to the bakery production records or sheets.
• Coordinates with Chef for ordering products as needed.
• Responsible for a clean, neat storeroom area, with all products appropriately labeled and dated and rotated.
• Adheres to proper sanitation, safety, and operational procedures for assigned area. Cleans personal work area.
• Must be able to operate dish-washing machine to clean pots, pans and baking sheets if needed.
• Actively supports and participates in performance improvement activities. May assist coworkers during staffing shortages.
• Performs other duties as assigned by the Management Team.
• This position may have some supervisory responsibilities.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

Other Tasks:

Supervisory Responsibilities: None.

Qualifications:

• High school diploma or GED equivalent.
• At least two (2) years of demonstrated baking experience or vocational training.
• Two (2) years of remote camp experience as Cook 1 or Breakfast Cook
• Must be able to follow standardized written recipes.
• Must have knowledge/training of usage of food production/baking equipment.
• Extensive baking management, knowledge and experience preferred.
• ServSafe certification required.
• Contract requires employees to speak, understand, read and write English.

Education and/or Experience:
Minimum: Familiarity with providing group meals and maintaining an adequate food inventory for field crews. Vocational training or one year experience as cook or related food service position.
Preferred: Some college or vocational certificate in food services or culinary arts, or equivalent work experience. Possess a valid state driver license and First Aid/CPR certificate.


Skills, Knowledge and Abilities:

• Knowledge of nutrition, meal planning, food preparation and storage, and food

inventory.

• Knowledge of and ability to use food service equipment safely and properly.
• Knowledge of first aid and applicable safety precautions.
• Ability to see and interpret written information.
• Ability to accurately perform basic mathematical computation related to inventory.
• Ability to communicate information in writing so others will understand.
• Ability to effectively understand and communicate verbally with others.
• Ability to organize and maintain efficient and safe food service areas.
• Ability to work independently as well as a member of a team.
• Ability to understand and follow written and verbal instructions.
• Ability to ensure that proper safety and incident reporting procedures are followed and

bring problems to the attention of the operations manager.

• Ability to perform a variety of tasks involving manual labor.
• Ability to meet meal schedules with dependability and consistency.
• Ability to operate a company truck to pick up supply deliveries.
• Ability to wear protective clothing.

Physical Demands:

The following activities were rated for frequency of occurrence based on the following:
Working Conditions:
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.