JOB PROFILE (a summary of key responsibilities and subjective attributes):
Prepares variety of cold food items such as salads, appetizers and sandwich fillings. Washes, peels, slices, and mixes vegetables, fruits with other ingredients for salads, cold plates, and garnishes. Carves and slices meats and cheese. Portions and arranges food on serving dishes. Prepares fruit or seafood cocktails and hors d’oeuvres. Measures and mixes ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts, following recipes. May make sandwich to order and prepare breakfast and fruit, such as melons, grapefruit, and bananas. Portions fruit, sauces, and juices.
Essential:
1) Minimum six (6) months kitchen experience preferred, such as dishwasher or as a helper, with time spent with rotation, preparation, and handling food.
2) Ability to follow recipes.
3) Ability to follow directions.
4) Ability to work without daily supervision.
5) Ability to focus attention to details in performing repetitive tasks.
6) Must be able to handle multiple tasks with the ability to prioritize work assignments.
7) Excellent guest service skills and attitude.
8) Enthusiasm for working in a team oriented, fast paced environment that fosters creativity.
9) Must have Food Handler’s certification
Desirable:
1) Ability to read, write and communicate in the English
2) Ability to communicate in Spanish
3) Culinary Degree or Certificate from an accredited establishment.
4) Previous experience in resort or at an upscale restaurant
STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
ESSENTIAL JOB FUNCTIONS:
This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.
1) Maintain a clean, neat and professional image at all times
2) Ensure all equipment is in proper working order
3) Assist in controlling food usage
4) All pantry set-up and preparation
5) Assist in all tasks assigned by Executive Chef and Sous Chef
6) Ensure line set-up is up to standards set by the Executive Chef
7) Review daily banquet function sheets
8) Maintain proper procedures in all food preparation
9) Assist in maintaining a team environment while working as a team member
10) Be familiar with company policies and procedures including employee handbook
11) Attend all meetings as requested by Executive Chef
12) Maintain a clean, safe, and organized work place
13) Report to work in prescribed uniform
14) Assist guests and fellow team members as needed.
15) Follow quality control and standards of excellence and professionalism
16) Maintain quality and consistency of all food served.
17) Safely and properly clean and use equipment including personal knives.
18) Must maintain a sense of urgency work under pressure to meet deadlines.
19) Ensure all foods are stored properly to include wrapped, labeled, and dated with expiration dates.
20) Display work habits that promote accident prevention.
21) Adhere to state, local, Food Safety, MSDS, OSHA and Health Department regulations.
22) Work off production sheets – Prep list for line stations
You may pick up an application at:
2700 Buena Vista Dr
Paso Robles, Ca
SE HABLA ESPANOL
