This position assists the restaurant Chef and/or Sous Chef in all basic food preparation, performing cooking functions or prep production.
Perform all duties toward the goal of providing excellent guest service in an efficient manner.
Responsible for prep, set-up, service, clean up, and restocking of cooks line and appropriate prep areas. Including limited warewashing.
Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
Maintain all policies and procedures as trained for food preparations.
Ability to complete orders, by the plate or the pan, properly, according to approved menu specs and in a timely manner.
Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
Develop and maintain positive communication and teamwork with all co-workers and supervisors.
Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
Maintain appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Maintain an on-going program of staff training.
Follow Company and departmental environmental practices to minimize wasted energy and resources.
Follow Company and departmental safety practices to minimize risk to self and others.
Follow Company and departmental policies and procedures.
Knowledge of basic sanitation and kitchen equipment skills.
Comprehending and extending/converting recipes.
Ability to absorb large amounts of information in a short period of time.
Ability to follow directions.
Must be able to stand for long periods of time, approximately 8 hours.
Must be able to walk for long period of time.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.
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