Description

The incumbent is responsible for preparing and cooking food items in accordance with company standards. Performs a variety of difficult volume food preparation tasks. Responsible for the full range of kitchen duties with the ability to multi-task and assist with multiple or all station coverage during down times. Assists in expediting. Completes tasks independently with minimal follow-up. Adheres to all specifications and is able to teach others.

Duties & Responsibilities

Prepares food items by cooking to company standards and guest specifications (includes taste, portioning and guest allergies).

Ensures food items are prepared timely.

Coordinates food preparation time with other stations to ensure all meals are served appropriately. Communicates ticket times & potential problems with service/kitchen staff.

Sets up and closes station(s) for scheduled shift. Prepares and stocks appropriate food items for station(s).

Restocks, cleans & maintains station(s) during entire shift.

Selects and uses knives, utensils & equipment (following appropriate training) to portion, cut, slice, broil, bake, fry, & sauté food items at station(s).

At end of shift, consolidates, wraps, and date stickers food items informing Managers of inventory information. Checks with Manager on duty prior to leaving station(s).

Keeps up to date on menu item changes (ingredients, presentation).

Follow company safety & sanitation standards. This includes proper food handling and storage as well as appropriate personal protection items (gloves, footwear, oven mitts & aprons).

Provides guidance and support to lower level staff.

Maintains favorable working relation with all staff members free of discrimination and harassment.

Qualifications

Skills & Competencies

Demonstrates knowledge of menu and ingredients used in recipes.

Oral communication-Responds well to questions.

Works well individually and/or with team associates

Diversity- Shows respect and sensitivity for cultural differences.

Ethics- Treats people with respect.

Organizational Support- Follows policies and procedures.

Adaptability- Manages competing demands.

Shows up for scheduled shifts on time, dressed appropriately, and ready for work.

Maintains a clean, neat, well groomed appearance.

Attendance/Punctuality- Is consistently at work and on time.

Dependability- Follows instructions, responds to management direction.

Innovation- Generates suggestions for improving work.

Planning/Organizing- Uses time efficiently.

Professionalism- Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.

Quality- Demonstrates accuracy and thoroughness; looks for ways to improve performance; monitors own work to ensure quality.

Safety and Security- Observes safety and security procedures; reports potentially unsafe conditions.

Understands, performs, and adheres to our Serve Safe program.

Complies with all company policies and procedures.

Must be educated in HACCP program.

Brings to the attention of both the Front of the House and Back of the House manager all incidents involving guests and all food allergies. No exceptions.

Minimum Education & Training

High school diploma, equivalency degree

3 Years experience in prep or line cook

Environmental Working Conditions

Must be able to stand and exert fast-paced mobility for entire shift. Must have good sense of balance be able to lift, bend, push, pull, kneel, twist, stoop, & wipe. Must be able to frequently lift and carry food and other items weighing up to 75 pounds and occasionally greater. Position involves repetitive hand and wrist motion. Must be able to go from warm to cold climates (workstation to coolers). Must be able to interact verbally and listen attentively to co-workers and supervisors.

Although all aspects of this position may not be described, I certify that this is an accurate statement of the major responsibilities and the necessary minimum qualifications. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function