SUMMARY:

Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the line and kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.

• Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes.
• Performs as a team member with; Line Cooks, Dishwashers, Supervisors, Chefs, Servers, Utility, and pertinent company Employees in producing a smoothly and efficiently run operation on a scheduled shift.
• Follows all recipes and control procedures.
• Responsible for maintaining a consistent and regular attendance record.
• Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.
• Responsible for preparing salads, dressings, canap's, and other cold dishes.
• Responsible for preparing sandwiches on short order or in quantities.
• Maintains quantities of coffee and tea throughout the shift.
• Performs as a team member with; Line Cooks, Dishwashers, Supervisors, Chefs, Servers, Utility, and pertinent company Employees in producing a smoothly and efficiently run operation on a scheduled shift.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty 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 and/or EXPERIENCE:

High School diploma or GED and one to two years experience as a cook's apprentice in a large, full service hotel or restaurant preferred.

SPECIAL QUALIFICATIONS:

Strong organizational and interpersonal skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as addition subtraction and multiplication tables.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Employee frequently is required to stand and walk.

The Employee is frequently required to lift up to 25 lb., and occasionally required to lift up to 50 lb.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Employee regularly works around mechanical moving parts.

The noise level in the work environment is usually moderate to loud.