Description

Purpose

Consistent execution of Restaurants quality standards, operating systems, procedures, philosophies, and cultural icons.

Key Accountabilities

• Adherence to ARPs quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements.
• Promote a safe and healthy work environment and superior guest experience.
• Help to ensure Back of House facilities are maintained.
• Represent, support, and protect the ARP brand.

Responsibilities

• Follow proper prep procedures, including always using approved, standardized recipes.
• Follow procedures for food execution using line builds.
• Adherence to recipes and proper preparation and plating technique.
• Adherence to operating systems, procedures, and standards.
• Ensure all company specifications are followed.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Ensure a safe work environment in the Back of House to reduce the risk of injury.
• and accidents.
• Actively support security procedures in the restaurant to protect employees,
• guests, and company assets.
• Participate in and support company-provided training and development programs and initiatives.
• Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback.

Qualifications

Qualifications:

• Minimum 1-year experience in high volume restaurant kitchen operations as a line cook
• High level organizational skills with multi-tasking capabilities
• Ability to adapt to changing priorities and manage workloads with minimum direction. 
• High attention to detail and follow through.
• Dependable, reliable, and highly motivated
• Ability to communicate effectively in English.

Physical Requirements

• Able to work 8-hour plus shifts.
• Able to stand, sit or walk for extended periods of time.
• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.
• Able to work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation.