Job Details

Job Title

Prepare food according to production requirements and quality standards, maintaining a safe and sanitary work environment.

Responsibilities

• Consult the daily preparation list at the beginning of each shift for assigned tasks.
• Prepare a variety of meats, seafood, poultry, vegetables, and other foods for cooking in roasters, ovens, grills, fryers, and a variety of other kitchen equipment.
• Understand and consistently comply with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Maintain a clean and hygienic workstation area that includes tables, shelves, grills, roasters, fryers, pasta cookers, saut burners, convection oven, flat top stove, and refrigeration equipment.
• Close the kitchen properly and follow the kitchen station closing checklist. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and contribute suggestions for improvement.
• Report equipment problems and food quality issues to the on-duty chef immediately.
• Report product shortages to the on-duty chef.
• Use our standard recipe card to prepare all products.
• Return all unused food from the shift to the designated storage areas, ensuring all perishable products are covered/dated.
• Date all food containers and label them according to general inventory operating procedures, ensuring all perishable products are kept at the appropriate temperatures.
• Answer, report, and follow instructions from the executive or chef.
• Comply with nutrition and sanitation standards and safety regulations.
• Report any safety issues to the on-duty chef.

Qualifications

Education/Formal Training

High school diploma or equivalent experience.

Experience

Minimum of one year of experience in a food establishment.

Knowledge/Skills

• Requires the ability to work as a team member and the ability to communicate with kitchen staff.

Physical Demands

The physical demands described here are representative of the obligations that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling, and transporting: all these functions are primarily essential due to the large production associated with banquets. Items include food, small equipment - 75% of the time.
• Bending knees is necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility: full range of mobility and the ability to travel 30 to 50 feet regularly throughout the day.
• Standing during preparation, during service hours, usually all day.
• Must have moderate hearing to listen to equipment timers and communicate with other staff.
• Must have excellent vision to see that the product is prepared properly.
• Must have moderate understanding and literacy to read usage logs and all special requests.
• Lifting, pushing, pulling, and transporting. The position regularly involves lifting food boxes and meters that weigh up to 70 pounds. Pushing and pulling carts is required.

Work Environment

Prolonged standing, walking, lifting, and transporting throughout the shift in a 95% indoor environment. When entering the freezer, the temperature can be -10 degrees.

Salary

USD $18.00 - USD $19.00 /Hr.