Culinary Prep Chef — Fast-Paced Campus Kitchen

Aramark; Sacramento (CA); Hybrid; USD 36,000 - 50,000; Full time

Job summary

Aramark in Sacramento, CA is seeking a Commis Chef to cook and prepare food according to recipes and production guidelines while adhering to food safety, handling, and sanitation procedures.

The position supports the Lead Chef, trains staff on safety, and sets up stations, measures ingredients, and operates kitchen equipment to deliver consistent meals on a fast-paced campus operation.

Qualifications

• Cook and prepare food according to recipes and production guidelines.
• Adhere to food safety, food handling, and sanitation procedures.
• Safely handle knives and kitchen equipment.
• Lead Chef may oversee or delegate tasks.

Responsibilities

• Schedules and assigns daily work to a food service team and oversees the completion of tasks.
• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepare a variety of food according to production guidelines and standardized recipes.
• Sets up workstation with all needed ingredients and equipment.
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely utilizes a variety of utensils including knives.
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods.
• Arranges, garnishes, and portions food according to established guidelines.
• Properly stores food by adhering to food safety policies and procedures.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation.
• Ensures security of company assets.

Job description

Aramark in Sacramento, CA is seeking a Commis Chef to cook and prepare food according to recipes and production guidelines while adhering to food safety, handling, and sanitation procedures.

The position supports the Lead Chef, trains staff on safety, and sets up stations, measures ingredients, and operates kitchen equipment to deliver consistent meals on a fast-paced campus operation.