What would my job responsibilities be?
Understands food safety and regulations, including: food temps, hold times and temperatures, proper labeling, FIFO and any other health department regulations.
Has a basic knowledge of food products and the ability to organize and store product using the FIFO method.
Uses proper knife safety and is able to perform simple tasks including, but not excluded to: chopping, slicing, dicing and any other knife skills needed.
Follows checklists and prep lists given by the chefs or lead cooks. This includes opening checklists, closing checklists, prep lists and any other lists given by the chefs of lead cooks.
Maintains clean and sanitary work station, including tools, tables, work areas, equipment and storage areas.
Wears proper attire to work including clean uniform, proper non-slip shoes, hair restraints, masks (when required), clean pants, thermometer, pen and apron.
Follows recipes and guides correctly to assure proper preparation and plating of food.
Creates items consistently and accurately based on recipes given by the chef or lead cook.
Works in cooperation with fellow team members including chefs, and assists when needed.
Understands that it takes the full team working together to make things work to its best ability.
Consistently stocks and maintains station for steady service during peak times.
Adjusts to guests needs when appropriate to help improve guest satisfaction.
Initiates opening and closing duties when needed including: starting equipment, opening prep, assisting in putting away product, prep for the day, closing and wrapping product, labeling, cleaning all surfaces, equipment and floor and any other duties asked for by the chefs.
Has some knowledge of cooking skills including: frying, grilling/broiling, flat top, sautéing and baking.
Works hot side of line, understands flow of service and can read and organize multiple tickets.
Works multiple stations when needed.
What are we looking for?
High School diploma or general education degree (GED)
Minimum of 3 years’ culinary experience, preferably in high-volume restaurant setting
Sanitation certification preferred
Ability to lift 30-40 lbs and stand for up to 8 hours
An individual who is passionate about presenting delicious quality-centered menu items
Able to maintain a professional demeanor, enthusiasm for authentic creativity, operational efficiency, and cost-effectiveness
Must have open availability to work mornings, evenings, weekends, and holidays
