Kitchen Specialist

POSITION SUMMARY 
People with the Kitchen Specialist job role usually have a few years of experience working at OTP.  They are quick and intuitive, understanding how to multi-task and check for quality at a glance.  This position also includes more responsibility, from cutting and sorting pizza’s, to prepping fresh ingredients every morning.  Kitchen Specialist can take charge when needed and facilitate instructions throughout the kitchen, capable of working and training every station in the kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
•    May be responsible for all Kitchen Line / Prep duties 
•    Ensures food quality by leading from the front, or back of line.  A “painter” gives direction to the team at the beginning of the make line, and a “cutter” inspects all pizza’s before they are boxed
•    Keeps other team members on task by giving direction and training as needed 
•    Responsible for making sure all closing tasks have been completed. Provides additional training to employees who are missing our “As Good as Gold” standard
•    Regular maintenance of kitchen equipment and notifying management of any safety issues
•    May facilitate communication between both front of house and back of house teams.  Resolves conflict and finds solutions  
•    Help management determine food par levels and notify them when items are running low.  May also be a part of or in charge of vendor/supplier ordering
•    Communicate discipline measures with management for employees under performing.  Underperformance may look like showing up late or leaving early, not following directions, not finishing tasks to completion, having a bad or negative attitude, disrespecting equipment, being disrespectful to coworkers
•    Help management reduce labor by cutting and breaking other back of house team members 
•    Keep a positive and calm demeanor under pressure.  Never sacrifice quality for quantity 
•    Make sure fresh veggies are fully stocked for a full day’s service 
•    Make sure equipment is functioning appropriately to avoid food borne illnesses (refrigeration)
•    Help identify what went wrong when we receive negative customer feedback. Find the best solution and implement it as quickly as possible. This could mean additional training, coaching negative attitudes, inspecting food quality, and overcommunicating with team
•    Direct employees during slow times.  Employees that stay busy tend to work at a faster pace and make fewer mistakes by staying focused
•    Train new employees on OTP’s policies and procedures
 

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
•    Must be at least 18 years of age 
•    California Food Handler Card (Required prior to first shift)
•    Strong organizational skills and ability to multi-task
•    Basic mathematical skills; ability to use weights and measures
•    Knowledge of workplace safety procedures
•    High energy and stamina are required
•    Ability to stay calm and work efficiently under pressure
•    Physical stamina to lift and carry heavy items (dishes, tubs, etc.)
•    Willingness to work evenings and weekends as required
•    Ability to maintain professional demeanor in high-stress situations

PHYSICAL DEMANDS AND WORK ENVIRONMENT 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.
 

Salary : $20 - $26