Position Overview: To assist the chefs by preparing ingredients, keeping kitchen clean and orderly, and by performing some of the simpler cooking functions as assigned according to the menu, which may vary from day to day.

Essential Duties and Responsibilities:

• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening duties set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; transport supplies from the Storeroom and stock in designated areas; start prep work and production of items needed for the day
• Ensure all requisitions are processed properly and placed in designated area
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Disinfect and sanitize cutting boards and worktables
• Breakdown work station and complete closing duties return all food items to the proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins and shelves; return all unused and clean utensils/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift
• Maintain complete knowledge of and comply with all departmental policies, procedures and standards
• Other related duties as necessary

Qualifications:

• At least two years of kitchen experience in a similar position
• Applicable knowledge of knives and knife skills
• Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment
• Applicable knowledge of health, safety and sanitation procedures
• Working knowledge of weights, measures and various cooking techniques
• Professional appearance and demeanor
• Cooperative attitude in performing a variety of tasks as assigned
• Knowledge of food production equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Ability to review and comprehend recipes and other necessary documentation

Physical Requirements:

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high pressure environment