Summary: Responsible for the safe preparation, cooking, and storage of food items in accordance with designated recipes, instructions and presentation guidelines.Essential Duties & Responsibilities: Responsible for food presentation, quality, sanitation and waste prevention through best practices. Makes suggestions to improve department processes Maintains a high level of knowledge regarding the company and product offerings Ensures all materials and supplies are available and sets up station according to established guidelines. Stocks station as needed Ensures all food items are prepared according to established recipes and plating guidelines Ensures all food items presented for use and/or sell meet acceptable quality standards Prepares food in quantities as indicated by management for expected business levels Ensures all products are properly received, stored and maintained in their respective areas by correctly dating, labeling and rotating Monitors product and ingredient levels. Notifies management of low inventory Monitors coolers and freezers for proper temperature. Reports deficiencies to management in a timely manner Maintains a clean work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils during and at the end of each shift. Removes trash and other discarded items from workstation Adheres to sanitation standards for cleaning products utilized in the kitchen (i.e. sanitizer stations/buckets) Restocks, cleans and breaks down work station as designated Completes all opening, running and closing duties as assigned Other duties in connection with organizational effectiveness as assigned by above supervisory staff
Additional Duties & Responsibilities: Demonstrates core values of the company Adheres to all company policies and procedures as established in the Employee Manual & by the department s management Participates in continuing education and training to further knowledge base and career potential Cooperates with co-workers and management in an effort to continuously maintain organizational effectiveness Attends meetings and training sessions as designated Complies with uniform standards (i.e. Crew Shirt, name tag and neat appearance) Maintains regular availability, attendance and punctuality in accordance with weekly schedule & employment status Other duties in connection with organizational effectiveness as assigned by above supervisory staff
Supervisory Responsibilities: N/ACustomer Service: Limited contact with guests; however provides exceptional customer service to co-workers and supervisors on every occasion in order to achieve organizational efficiency. Looks for opportunities to exceed management expectations and offers assistance accordingly. Displays genuine hospitality and courteousness on a consistent basis.Health & Safety: Adheres to all policies and procedures to prevent safety hazards and reports all hazards to supervisor in a timely manner. Maintains personal hygiene and grooming standards. Maintains sanitation standards by washing hands frequently. Attends meetings and/or training sessions to stay current on health/safety issues.Qualifications: To perform this job successfully, an individual must be able to perform each essential duty/responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education & Experience: High school diploma or GED required. Previous experience in a restaurant kitchen setting preferred or an equivalent combination of education and experience relative to the position.Knowledge & Ability: Ability to read, interpret and follow recipe instructions. Ability to complete mathematical applications (i.e. add, subtract, multiply, divide, calculate percentages, ratios, etc) and convert units of measurement through these applications. Ability to use and properly handle equipment and utensils in the preparation of items. Communication & Other Skills: Requires the ability to understand oral and/or written instruction, including product use labels and precautions.Physical & Mental Demands: The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Regular attendance is required. Work is routine in nature, completed at the direction of management with limited independent discretion. Performed at a fast pace and requires the ability to complete duties efficiently and on a consistent basis. Requires the ability to push, pull, carry, and lift objects up to thirty pounds with or without assistance. Frequent walking, carrying, and standing for periods up to 8 hours or longer. Ability to carry and balance objects while walking. Ability to taste, smell and handle various food items. Ability to visually adjust focus and ascertain color, depth, and distance. Ability to maintain balance, bend, stoop, climb, crawl and reach. Manual dexterity required in the use of equipment, tools, supplies, and food items. Work is often completed under stressful conditions; in a fast paced, often crowded, excessively hot and noisy environment. Work tasks may expose individuals to varying weather & temperature conditions (i.e. cold, heat, direct sunlight, rain, wind). Frequently exposed to equipment with moving mechanical parts. Business demand often requires long work hours. Schedules require workers to work early mornings, nights, weekends and holidays.
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