Responsibilities

• Review menus and guest orders to determine the type and quantities of food to be prepared, properly measure and portion all food items.
• Comply with all portion sizes, quality standards, department rules, policies, and procedures.
• Utilize kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensure proper food temperatures are maintained and food is stored correctly.
• Ensure freshness and quality of all menu items and packages all products to proper specifications.
• Perform opening, closing, and side work duties as instructed and according to proper guidelines.
• Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked.
• Follow and uphold all health codes and sanitation regulations.
• Performs other duties assigned.

Qualifications

• Must be at least 18 years old.
• Able to work a flexible schedule including nights, weekends and holidays.
• Previous back-of-the house food service experience preferred.
• Ability to read and comprehend prep sheets and recipes.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

Physical Requirements

• Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids.
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 pounds.
• Ability to handle or operate kitchen equipment.
• Standing and walking for the entire length of shift.
• Frequently required to reach up to 6-7 feet, twist at the waist, bending and squatting.
• Pushing and pulling occasionally, to move equipment, mops, and brooms.
• Kitchen environment – noise levels may be moderate-to-high.
• Works frequently in a hot and damp environment.