RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO:
- SET UP AND STOCK STATIONS WITH ALL NECESSARY SUPPLIES
- PREPARE FOOD FOR SERVICE (E.G. CHOPPING VEGETABLES, BUTCHERING MEAT, OR PREPARING SAUCES)
- COOK MENU ITEMS IN COOPERATION WITH THE REST OF THE KITCHEN STAFF
- COMMUNICATE EFFECTIVELY WITH FELLOW STAFF MEMBERS, ANSWER, REPORT AND FOLLOW EXECUTIVE CHEF'S DIRECTIONS
- CLEAN UP STATION AND TAKE CARE OF LEFTOVER FOOD
- STOCK INVENTORY APPROPRIATELY
- ENSURE THAT FOOD COMES OUT SIMULTANEOUSLY, IN HIGH QUALITY AND IN A TIMELY FASHION
- COMPLY WITH NUTRITION AND SANITATION REGULATIONS AND SAFETY STANDARDS
- MAINTAIN A POSITIVE AND PROFESSIONAL APPROACH WITH COWORKERS AND CUSTOMERS
REQUIREMENTS:
- BASIC UNDERSTANDING OF VARIOUS COOKING METHODS, INGREDIENTS, EQUIPMENT, AND PROCEDURES
- ACCURACY AND SPEED IN EXECUTING ASSIGNED TASKS
- MUST BE ABLE TO WORK FLEXIBLE HOURS: INCLUDING NIGHTS, EVENINGS, WEEKENDS, AND HOLIDAYS
- STAND, SIT, OR WALK FOR AN EXTENDED PERIOD OF TIME OR FOR AN ENTIRE SHIFT
- MOVE, LIFT, CARRY, PUSH, PULL, AND PLACE OBJECTS WEIGHING LESS THAN OR EQUAL TO 50 LBS WITHOUT ASSISTANCE
PAY BASED UPON EXPERIENCE