Reports to: Food Service Manager

Job Purpose: To operate a safe and clean kitchen, while executing on the proper preparation of menu items for customer consumption.

Duties and Responsibilities:

· Cook all menu items utilizing grills, fryers, oven, and soup kettles. *

· Prepare all food according to established procedures, recipes, and standards in a timely manner; minimize inventory waste. *

· Stock food items as necessary.

· Possess knowledge of inventory in stock and assist manager in determining needs.

· Maintain a clean work environment.

· Operate assigned station at the highest safety standard and report any changes immediately to the food service manager. *

· Interact with Customers effectively to create a positive experience. *

· Maintain proper professional appearance (as determined by management) at all times.

· Be aware of all safety, payroll, and workers comp. policies.

· Be committed to customer service.

Qualifications:

· Must be 18 years of age or older.

· Must have a complete understanding, after training and testing, of all food service and safety policies, including knowledge and practice of safe food handling.

· Must be proficient and professional in interacting with the general public, face-to-face.

· Must feel comfortable leading and delegating among a group of their peers.

· Must be punctual, meticulous, and reliable.

Working Conditions:

· Indoors, may have limited outdoor exposure.

· Fast-paced environment.

Physical Requirements:

· Must be able to stand for an extended period of time. *

· Must be able to lift heavy objects. *

*Essential Job Functions