Sophomore Apprentice

Position:        Apprentice, Sophomore     

Department:    Chef

Updated:

Primary Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.)

·         Perform duties of Second Cook

·          

Secondary Responsibilities:

·         Rotate through all dining outlets

Main Dinning room:

                           Veg station

                           Soup/ Stock  Station

                           Sauce Corner

                           Garde Manger

                     Breakfast

                           Bake Shop

                           Pastry Kitchen

                           Butcher Shop

                           Banqueting

                                        Crystal Doom

                                        Chesapeake Room

                                        Chesapeake Bay

                                        Colonial hall

                                        Colonial terrace

                                        Taft Room

                                        Cameo Ballroom                        

                              Conference Rooms

                                        Drapers                                 

                                        Presidential suite

                              Champion’s Room

                                        Lunch

                                        Dinner

                                        Front sauté

                                        Back sauté

                                        Front Grill

                                        Back Grill

                                        Pizza Station

                              Salad app. Station

                                        Hot App. Station

                                        Fish Station

                                        Sauce

                                                Omelet

Normal Working Hours: (Shift, days)

·         Varies according to need. May require split shifts

In order to be successful in this position, the ideal candidate must meet the following criteria

in addition to the Ten Essential Attributes for All Employees.

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)

·         3 years experience in commercial food service

Educational Requirements: (Degree/Certification, highest required/preferred, field of study)

·         High School Diploma or G.E.D.

·         A.S. or AOS preferred

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)

·         Must be able to read, write and speak fluent English

·         Must be able to understand basic culinary terminology

·           

Technical Requirements:     

·          None       

Computer
Experience     N/A

Level
(Beginner, Intermediate, Advanced)

Word Processing

Spreadsheet

Database

Programming

Calendars

Internet

Hardware Installation

Physical Requirements:

Location of Work

Yes

Yes

X

Indoors

Heated

X

X

Outdoors

Below Ground

Temp. Fluctuations

Elevated Areas

Personal Protec. Equip. Req

X

Work Postures

Continuous (up to 8 hrs. in an 8 hr. shift)

Frequent (up to 5.5 hrs. in 8 hr. shift)

Infrequent (up to 3 hrs. in an 8 hr. shift)

Rarely(up to .5 hr in 8 hr. shift)

Standing

X

Sitting

Walking

X

Climbing

Bending/   Stooping

X

Overhead Reaching

X

Arm/Hand Movement

X

Hand/Eye Coordination

X

Other  (Define)

Lifting Requirements

10 lbs.or less

11-20 lbs.

21-30 lbs.

31-40 lbs.

Over 41 lbs.

10 lbs.or less

11-20 lbs.

21-30 lbs.

31-40 lbs.

Over 41 lbs.

10 lbs.or less

11-20 lbs.

21-30 lbs.

31-40 lbs.

Over 41 lbs.

10 lbs.or less

11-20 lbs.

21-30 lbs.

31-40 lbs.

Over 41 lbs.