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  Vocational Trainee -Culinary Program STARTING SALARY: $19.29/hr Learning Objectives & Competencies to be Gained Culinary Skills: Basic and technical culinary skills in a commercial kitchen that serves breakfast, lunch, and dinner. Management of various tasks in a commercial food production kitchen. Interpret weights and measurements and execute standard recipe conversions. Knowledge and training in back-of-the-house (kitchen), front-of-the-house (dining), and serving meals. Next Chapter Culinary Training Program The culinary training program is dedicated to teaching skills that will aid in obtaining and retaining a paid position of regular employment outside of MHCD. Upon successful completion of the program you will have gained an understanding of how to work in a professional work environment using the medium of culinary arts. Specific learning objectives and skills include, but are not limited to: Time Management & Organization: While preparing for service an individual will need to work efficiently and be aware of the bigger picture while getting tasks done.   Communication & Problem Solving: Communicating with teammates and supervisors to accomplish what needs to be done is necessary, especially when a problem arises.   Coping Mechanisms & Confidence: Stressful environments will give the ability to work on self-awareness and grow confidence in handling the self with future stressful encounters.   Cleanliness & Attention to detail: The importance of safety and sanitation within the kitchen and the self is highlighted through the practice of looking past what we can only see, as we encourage the individual to be proactive and thorough.   Creativity & Decision Making: With food we can explore different avenues of pairing and seeing what works. In understanding what is possible we can make better decisions toward things we think are impossible.   Accountability & Teamwork: We encourage the individual to think about the community and who they are within it. We explore the positive effects of the application of the self to the mutual prosperity of the whole.   ServSafe All ServeSafe materials will be provided by a culinary supervisor. The class will be held weekly, unless otherwise notified. ServSafe is meant to teach the individual about the safety and sanitation of the kitchen, as well as discipline, attention to detail, and accountability. It is the goal of the culinary program to have the individual obtain their ServSafe Food Handlers’ certificate at minimum. The individual will have the opportunity to learn the ServSafe Managerial material and the culinary program will assist in the financial portion of the assessment. Monthly Evaluation Monthly evaluations are initiated by the student or it could be scheduled by a supervisor, if necessary. These evaluations will have the student demonstrate the knowledge that the individual has gained and their current progress within the program. Attendance/Tardiness Students are expected to call in at least 2 hours before their shift to inform of absence/tardiness. If there is an emergency, it is the responsibility of the individual to leave a voicemail or related message the day of the absence/tardiness. Three no call no shows will result in a mandatory meeting and/or subsequent termination, at the discretion of the supervisor(s). Schedule Requests Any and all schedule requests must be made by filling out a schedule request form , available in the culinary supervisor office, at least one week in advance. It will be approved or denied at the supervisor’s discretion. Participation Participation is necessary to the growth of the individual. The culinary supervisors encourage the individual to not fear mistakes, so that we may offer modifications to improve performance. Situations will arise and, in these cases