JOB SUMMARY AND ACCOUNTABILITIES:

This position is accountable for all aspects of the restaurant kitchen production including set up, preparation, order production and clean up at the end of each shift. This position works closely with the other kitchen staff on the cold side making sure food products are produced in a timely manner according to company standards.

ESSENTIAL FUNCTIONS:

1. Perform routine kitchen task, follow the prep list created to plan duties, label and stock all ingredients on shelves so they can be organized and easily accessible, measure ingredients and seasoning to be used in cooking, prepare cooking ingredients by washing and chopping vegetables, cutting meats, and other meal prep. Set-up workstations and ingredients so that food can be prepared according to recipes, undertake basic cooking duties, such as reducing sauces and parboiling food or searing/grilling meats. Prepare simple dishes, such as salads, entrees and hors d'ouvres, maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out the trash, ensure that all food and other items are stored properly, comply with nutrition and sanitation guidelines, perform other kitchen duties as assigned
2. Assist in monthly cleaning assignments as assigned by Executive Chef and any other job duties that may arise

QUALIFICATION STANDARDS:

1. Minimum of a high school diploma or GED and two years' experience in a fast-paced, high quality restaurant kitchen
2. Ability be able to work quickly, efficiently, and under deadlines, ability to work under pressure
3. Must be able to work well with all levels of employees, this includes having patience, communication skills, manual dexterity
4. Must be able to follow directions, verbal and printed, including recipes and instructions.
5. Must have extensive knowledge of food preparation, storage, organizational skills, cooking temperatures, etc. to maintain hygiene and food quality.
6. Must be able to work with knives and all kitchen equipment and utensils.
7. Must have valid food handlers' card from San Diego County or Serve safe certified

PHYSICAL STANDARDS:

1. Must be able to stand for long periods of time.
2. Must be able to talk clearly and hear responses.
3. Must have the ability to receive detailed information through hearing and to make discriminations in sound.
4. Must be able to stand, walk, crouch, and climb stairs.
5. Must be able to reach, grasp and finger objects and operate business and food service equipment.
6. Manual dexterity required for keyboard functions, and repetitive motions.
7. Minimum visual acuity requirements include reading numbers, printed instructions and video display terminals.
8. Must be able to exert weights of up to one hundred (100) pounds of force on an occasional basis, and twenty (20) pounds of force frequently or constantly to lift, carry, push, pull, move objects.
9. Employee is not substantially exposed to adverse environmental conditions.

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All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.