Knowledge, Skills, and Abilities:

• Knowledge of general food preparation practices and principles
• Knowledge of food safety and sanitation
• Strong attention to detail
• Capable of lifting, carrying, and moving large objects up to 50 lbs.
• Ability to effectively work unsupervised while consistently following directions
• Availability to work in evening and weekend shifts

Major Responsibilities and Duties:

• Preparing food items at the beginning of each shift, in a manner that complies with SLCC’s highest of standards and maintaining those product levels during service.
• Ensure preparation of all food in accordance with the specifically superior expectations set forth by SLCC.
• Communicate with Sous Chefs on special service needs and expected shortages.
• Clean equipment and pantry area while assuring refrigerators/walk-ins are clean and neat.
• Adheres to all health and safety regulations while maintaining the highest sanitary standards.
• Work as a team with fellow employees to ensure the finished product is of the highest quality.