Essential Duties & Responsibilities:
Responsible for cooking and preparing all menu items in accordance with rules, policies, and standards set by the Chef and the restaurant;
Stocks and maintains sufficient levels of food products and equipment at line stations to ensure a smooth restaurant service;
Participates in food preparation and portioning prior to service, during off-peak periods, or as assigned, in accordance with restaurant guidelines and standards;
Maintains a clean and sanitary work environment including the rotation of products for freshness and in compliance with applicable food guidelines and standards;
Assumes 100% responsibility for quality of products served;
Must be able to remain in a standing position up to 8 hours per day;
Ability to walk while safely lifting and balancing items such as food trays frequently weighing up to 30 pounds;
Ability to work up to 40 hours per week, including overtime if needed;
Frequently walk, bend, stoop, use hands to finger, handle or feel, and reach with hands and arms;
Frequently lift and/or move up to 30 pounds; and
Other duties as assigned.
Weekends a must.
