Tasks

• Knowledge of company recipes and preparation

• Ensure food is prepared with care and of the best quality, flavor, and presentation

• Be conscious of food mistakes and waste

• Maintain sanitation, health, and safety standards in work areas.

• Responsible for setup and sanitation of the stations on the Cook's line

• Maintain clean food preparation areas, cooking surfaces, and utensils.

• Maintaining organization, proper labeling and rotation of food products

• Operate large-volume cooking equipment such as grills, deep-fat fryers, stoves, or griddles.

• Maintain a positive working relationship with the team

• Prepare and cook food according to orders.

• Maintains a friendly and service-focused attitude throughout the shift

• Complete tasks for shift transition and closing. 

• Check in and out with Kitchen Manager when starting and ending shift.

Knowledge:

Food Production - Food Production - Knowledge of techniques and equipment for reading and executing recipes both in prep and plating. Daily ingredient tastings of all food prepared by you, and/or food that is on your station, to assure quality and consistency of the food our guests receive.

Safety and Sanitation - Knowledge of all safety, sanitation, public health, and labor laws as required for the job. Knowledge of Veggie Grill policies and procedures regarding equipment safety, cleanliness, sanitation and temperature control.

Basic Skills

• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• English Language - Knowledge of the basic structure and content of the English language including the speaking and meaning and spelling of words, and the ability to read and write communication and/or reports as they relate to the job.

Work Attire

• Wear Veggie Grill uniform and non-slip shoes.

Physical Demands

• While performing the duties of the job the Team Member is regularly required to stand and walk for extended periods of time and bend and twist at the waist

• Team Member is required to frequently speak and to hear

• Occasionally required to lift and carry up to 25 pounds

• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food

• Repetitive hand use

• Reaching for items below and above waist and shoulder level

• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions)