Job Details

JOB OVERVIEW:

Plan, prep, set-up and provide quality service in all areas of the kitchen. Ensure that the food items produced meet the quality standards established in conjunction with the executive chef and management. Maintain organization, cleanliness and sanitation of work areas and equipment.

QUALIFICATIONS and COMPETENCIES:

Essentials

1. Regular on-site attendance required.
2. Minimum of 1-year experience in a full service restaurant.
3. Ability to effectively communicate with guests, co-workers and management to each's understanding.
4. Ability to work in a team environment.
5. Flexible and Adaptable with strong stress management skills.

Desirable

1. High School Diploma or equivalent.
2. Sanitation certificate.

ESSENTIAL JOB FUNCTIONS:

1. Regular and on-site physical reliable attendance.
2. Maintain and strictly abide by state sanitation/health regulations, personal hygiene standards and proper food preparation and handling techniques.
3. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Inform management of any equipment repairs or maintenance needs.
4. Maintain Complete knowledge of and comply with all departmental/restaurant policies and procedures.
5. Set up work station with required tools, equipment and supplies according to standards.
6. Check production schedule and pars before, during and after the shift. Keep items stocked at acceptable levels.
7. Prepare food served using established recipes, portions, procedures, systems and presentation guidelines.
8. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Maintain cleanliness at all times.
9. Store food properly and safely, marking date and item.
10. Complete food temperature checks before shift.
11. Transport supplies from the storeroom/walk-ins and stock in designated areas.