Kitchen Staff

Summary: This individual will be responsible for preparing food, as instructed by the kitchen manager, while ensuring compliance with health code and restaurant standards. Cleans and sanitizes work area, equipment and utensils throughout the day and inspects and reassembles equipment for use.  Performs duties that comply with local health code and follow proper safe food handling procedures and standards. This position requires working weekends and holidays based on department staffing requirements.

Essential Duties:  Essential job duties for this position include the following items.

• Prepares daily food items
• Sets up prep stations according to guidelines
• Follows recipes, portion controls, and presentation specifications as set by the Kitchen Manager
• Restocks all items as needed throughout the shift
• Maintains an understanding and knowledge of proper use and maintenance of all equipment in the station
• Ensures quality and safety of food by performing standard and any additional sanitary measures including sweeping the floors, cleaning surfaces as well proper covering and storage of food items according to standards and procedures
• Ensures accurate pricing by placing the corresponding price and ingredient labels on each package
• Works at an efficient and consistent pace.
• Follows safe food handling and local health department standards
• Sustains a high level of product knowledge and product preparation
• Demonstrates excellent customer service standards
• Works toward continuous quality improvement
• Upholds, supports and promotes all company policies and procedures
• Other duties as assigned

Qualifications: To perform this job successfully, the individual in this position must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the minimum knowledge, skills and ability required.

Education/Experience:

• High school diploma or general education degree (GED) preferred
• 6 months previous prep cook or kitchen experience preferred
• Accomplished knife skills preferred

Language Skills:

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills:

• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. 
• Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Certificates, Licenses, Registrations:

• Food Safety Certification Preferred

Physical Demands:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Standing – Approximately greater than 2/3 of on-the-job time.
• Walking – Approximately greater than 2/3 of on-the-job time.
• Sitting – Approximately less than 1/3 of on-the-job time.
• Use of hands to finger, handle or feel – Approximately greater than 2/3 of on-the-job time.
• Reaching with hands and arms – Approximately greater than 2/3 of on-the-job time.
• Climbing or balancing – Approximately less than 1/3 of on-the-job time.
• Stooping, kneeling, crouching or crawling – Approximately less than 1/3 of on-the-job time.
• Talking or hearing – Approximately greater than 2/3 of on-the-job time.
• Tasting or smelling – Approximately less than 1/3 of on-the-job time.
• Travel- Approximately less than 1/3 of on-the-job time.
• Weight lifted/Force exerted – An average of approximately 50 pounds, 1/3 to 2/3 of on-the-job time, non-continuously.
• Vision –Close vision (clear vision at 20 inches or less), Color vision (ability to identify and distinguish colors), Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)

Work Environment:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job.

Environmental – Exposure to potentially hazardous environmental conditions may include the following:

• Use of knives and other sharp instruments
• Use of stoves and other heat producing equipment
• Use of Cleaning solutions and products

Noise – Moderate to Loud noise moderate to heavy retail traffic, food preparation equipment.