Job Details
Production Cook

Florida Tech is currently searching for a Production Cook for the Panther Dining Hall. This is a full-time position.

Working alone or in a kitchen team format the Production Cook provides high volume, hands on preparation of hot and cold food items from raw ingredients in a full production kitchen. Produces daily menu from production order provided by management using standardized recipes. Judgment must be used to produce menu in appropriate batch sizes. Set up and work "cook to order"stations. Must maintain standards that insure food safety, presentation, quality and cleanliness. Requires experince and skill set to produce a varied menu for up to 1500 guests per meal period.


Responsibilities include but are not limited to:

  • Prepare a variety of menu items each day/meal period in Residential Dining. Cook in small batches as needed to maintain quality, minimize waste and insures food safety, quality and customer satisfaction.
  • Use proper cooking procedures & techniques,adjust recipes and production schedule as required by production numbers. Use approved sanitation and food safety procedures (ServeSafe CFPM certification required)
  • Properly rotate perishable ingredients and with Management/Chef input, schedule use for any over production to eliminate waste and insure that the highest quality menu items are served
  • Performs routine cleaning and organization of work station, equipment, food production and food storage areas
  • With the imput of Management/Chef, sets the required menu production quantity for each meal period. Keeps records and documents actual usage and over production amounts
  • Performs other duties as assigned

Education/Skills required:

  • High School Diploma or GED preferred.  Extensive experience may substitute for education. A degree or course study from a Culinary School is preferred, but not required
  • Serv-Safe CFPM
  • Minimum of 2-5 years of experience required in area of expertise
  • High volume food production experience to produce quality menu items precisely and efficiently using proper culinary techniques. Experience with daily cycle menus.
  • General math skills to adapt recipes and production to expected guest count
  • Knowledge and skills to safely produce all basic and specialty culinary knife cuts.
  • Familiar with multiple ethin and cultural cuisines and methods of preparation

Physical Requirements:

  • Standing and walking for extended periods of time
  • Bending, stooping, pushing, pulling, and carrying frequently
  • Must be able to reach overhead and perform repetitious work
  • Must be able to lift up to 20 pounds on a frequent basis and 40 pounds on an occasional basis

Official transcripts of all collegiate work must be sent directly from the attended institution to the Human Resources Office prior to the first day of employment. All international degrees must have a course-by-course official evaluation and translation sent to the Human Resources Office directly from an evaluation company affiliated with the National Association of Credential Evaluation Services, Inc. (NACES). *Required certification or license must be uploaded when submitting application for employment.

Equal Opportunity Employer  Minorities/Women/Veterans/Disabled

We are an E-verify employer