Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks and other food products using a variety of equipment and utensils according to the Daily Prep List.
REQUIREMENTS
- A minimum of 1 year of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers and kitchen personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
PHYSICAL REQUIREMENTS
- 100% walking and standing
- 90% communicating with employees
- 25% reaching, bending, stooping, wiping, and lifting up to 50 pounds.
KNOWLEDGE/SKILLS/ABILITIES
- Must be able to speak, read and understand English proficiently
ADDITIONAL INFORMATION
- Complete opening and closing checklists.
- Refer to Daily Prep List at the start of each shift for assigned duties.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, tilt kettles and a variety of other kitchen equipment.
- Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work station area including tables, shelves, walls, grills, broilers, fryers, sauté burners, convection oven, combi oven, cook top range and refrigeration equipment.
- Opens the kitchen properly and follows the opening checklist for kitchen stations.
- Assists others in opening the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement. Promptly reports equipment and food quality problems to Executive Chef or Sous Chef's. Inform Executive Chef, Sous Chef's or Supervisor immediately of product shortages.
- Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees. Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.