This position has primary responsibilities to include production and preparation of menu items under direct supervision of kitchen management.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Prepares orders to guests specification, with special attention to allergens and notes on orders.
- Prepares kitchen line and all necessary products for service following checklists.
- Able to work assigned station in kitchen.
- Receives and checks in purchased items to ensure accuracy, quality and quantity.
- Transports supplies and equipment between storage and work areas.
- Cleans kitchen equipment. Washes worktables, walls, refrigerators, and meat blocks. Reorganizes work area in preparation for the next shift.
- Segregates and removes trash and garbage, and places in designated containers. Takes out trash and recycling. Cleans and maintains interior and exterior trash area. Sweeps and mops floors.
- Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
- Completes all other duties as assigned.
MINIMUM REQUIREMENTS
- 6 months to 1 year related experience in a high-volume, high energy, food and beverage environment.
- Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
- Availability to work nights and weekends as needed.
- While performing the duties of this job, the employee is regularly required to position self to move about.
- The employee frequently is required to operate and use kitchen station tools and equipment; and communicate with guests, employees, and management.
- The employee must move up to 50 pounds frequently.
- Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
PREFERRED SKILLS & QUALIFICATIONS
- Food handler certification or ability to obtain within 45 days of hire.