<p>This position assists in the production of all food items in the day-to-day operations of the Galley. The PT Prep Cook will assist with 1 or more of the following areas: Pizza Station, Panini Station, Salad Bar Attendant or Burger Bar.</p> <ul> <li>Enforce policies and guidelines set forth by the food service department </li><li>Practice great customer service to ensure all food service guests have a memorable experience </li><li>Practice safety and sanitation according to the food service policies as well as those implemented by the Iowa health code and local health department </li><li>Assisting in training part-time production staff when needed </li><li>Production of daily menu/catering items </li><li>Responsible for the stocking, preparation, service and clean-up of the hot food production </li><li>Evaluating leftover food items and creating a new quality product </li><li>Maintain equipment used as assigned by the food service management </li><li>Recording your daily production pars to ensure proper quantities are prepared </li><li>Ensure that FIFO is implemented and being used at all times </li><li>Responsible for the safety and sanitation in the production area </li><li>Professionally interact with the Culinary Arts faculty and staff to ensure a positive working relationship </li><li>Professionally interact with Daycare staff to ensure a positive working relationship </li><li>Attend industry-related workshops, conferences and seminars as assigned by the Food Service Director </li><li>Immediately report and malfunctioning or broken equipment/small wares to Food Service Director or Executive Chef </li><li>Perform other duties as assigned by the food service management </li><li>Regular, reliable & prompt attendance </li><li>Perform other related duties as assigned </li><li>High school diploma or GED, post-secondary education preferred </li><li>Two to five years' experience in the food service industry </li><li>College or Secondary food service experience preferred </li><li>Knowledge of various cooking methods, ingredients, and procedures </li><li>Production and service of menu items </li><li>Skills to compute portions and extend recipes </li><li>Ability to work professionally with students and campus guests </li><li>Ability to pass a background check </li><li>Ability to stand for extended periods </li><li>Ability to drive company owned or personal vehicle. </li><li>Ability to lift up to 50lbs </li></ul> <p>Cognitive Requirements:</p> <ul> <li>Reading, writing, calculating  </li><li>Social interaction skills </li><li>Reasoning/Analysis </li><li>Works with minimal supervision </li></ul>