Qualifications: One year experience as a line cook, in high volume food establishment. Ability to prepare and serve menu items with high production standards. A knowledge of scratch dishes and daily restaurant type features for lunches is a requisite part of the kitchen tasks. In addition, knowledge of banquet and fine dinning is necessary. The position will require cross training in all facets of the food production in the kitchen. Attention to detail, clean lines and proper appearance and attitude is integral to the position.
Essential Functions:
1. Start up of kitchen equipment to be used, (i.e. ovens, steam table, grill, deep fryer etc.) for breakfast, lunch and dinner.
2. Coordinate with the chef in regard to menu preparation.
3. Set up for breakfast, lunch and dinner, depending on which shift you are working.
4. At the end of shift or function clean up of equipment, proper storage and label and dating of unused or reusable food products in accordance with health and safety standards.
5. Cross-training with regard to preparation of hot food items.
6. Perform other duties as directed by Executive Chef.
Job Types: Full-time, Part-time
Salary: From $20.00 per hour
Benefits:
Dental insurance
Employee assistance program
Employee discount
Health insurance
Vision insurance
Physical setting:
Casual dining restaurant
Schedule:
Evening shift
Every weekend
Holidays
Monday to Friday
Night shift
Weekend availability
Experience:
Restaurant experience: 1 year (Preferred)
