Job Purpose:

Prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, salads and other products using a variety of techniques, equipment, and utensils according to chef assignments.

Qualifications:

• A minimum of one year of experience in the kitchen preparation.
• Must be able to communicate clearly with managers and kitchen personal.
• Be able to reach, bend, stoop and frequently lift up to 60 pounds.
• Be able to work in standing position for long period of time.
• Must be able to read and produce items from live tickets.
• Must have basic skills to recognize proper personal hygiene and cleanliness.

License Requirements:

Department of Business Regulations.

Essential Job Functions:

• Complete opening and closing checklists.
• Refer to a daily prep list at start of each shift for assigned duties.
• Prepares a variety of food utilizing equipment assigned, including setup and proper breakdown.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portion food products prior to using according to standard portion sizes and recipes specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls, and refrigeration equipment.
• Closes kitchen properly and follows the closing checklist.
• Properly reports equipment and food quality to chef.
• Inform chef immediately of product shortages.
• Perform other related duties as assigned by chef.

Physical/Mental Requirements:

• Be able to reach, bend, stood and frequently lift up to 60 pounds.
• Constantly be able to work in standing position for long period of time.
• Be able to communicate clearly with managers and kitchen personal

Working Conditions:

• Be able to work in hot, cold, wet, humid and loud environment for long period of time