Amazon Prime Self Service | The H... Inbox - Workday Course: Academic I... PB 1 PB 2 Reports to: Executive Chef 1. Purpose of job Under the direction of the Executive Chef and supervision of the Cooks, prepares menu items for club members and guests. Essential Functions and Responsibilities Duties Percent of Job - Sandwich/meal preparation 10% - Salad preparation 25% - Vegetable preparation 25% - Delivery of snack cart goods 8% 68% 3Other Duties and Responsibilities Duties - Restocking/receiving Percentage of job 5% - Buffets - Sandwich boxes 3% 3% - Pop order 1% - Dressings/dip preparation 10% - Cooler/kitchen clean up 10% 37% 4. Supervisory Responsibilities None 5. Knowledge and Skills Required Ability to make on-the-spot assessment and decision making on input product quality. Know the location of goods to be restocked. Ability to follow a recipe, to replace buffet food when needed, to count boxes, and to neatly present items. Foodsafe certificate required. 6. Fiscal Responsibility An overall responsibility to not create unnecessary costs. 7. Public Contact Internally (the kitchen): None to Very Minimal contact Externally (during deliveries): Very Minimal to Minimal contact 8. Physical Demands Standing for up to 5 hours at one time, lifting up to 40 pounds 5% of time time, OLD W 8 +