COMPENSATION:

$15 per hour and up.

REQUIRED TRAINING/ EDUCATION/EXPERIENCE: 

High school diploma or equivalent helpful but not required. 
Former culinary schooling preferred 
Minimum two years’ experience in a similar capacity.

MINIMUM QUALIFICATIONS:

Must be able to stand for 9 hours.
Must be able to lift at least 40 pounds.
Ability to perform all job functions while wearing the specified uniform, including proper footwear.
Professional and accurate communication skills

DETAILED DESCRIPTION OF RESPONSIBILITIES/DUTIES:

1. Checks with supervisor on duty for that shift’s prep schedule.
2. Always uses a recipe book for batch, process and portion prep.
3. Reads recipe before starting.
4. Weighs and measures all ingredients.
5. Always ice bath hot recipes before storing and store in walk-in with lid cracked.
6. Immediately refrigerates all items prepared.
7. Always clean as you go.
8. Always uses clean food storage containers.
9. Always dates label and rotates product.
10. Assumes responsibility for freshness and quality of items prepared.
11. Follows sanitation and safety procedures.
12. Checks with the Leader on Duty regarding condition of prep done, storage of items and cleanliness of prep area.
13. Passes all general and departmental tests with 90% grade or greater.
14. Performs other related duties as assigned by Chef/Sous Chef.
15. Keeps clean and professional appearance at all times.
16. Works with “team work” always in mind.
17. Performs other related duties as assigned by the Leadership Team.