ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Responsible for having a working knowledge of all our recipes. Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Follow proper plate presentation and garnish set up for all dishes. Assist in food prep assignments during off-peak periods as needed. Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen. Clean station and get checked out by a manager before clocking out. QUALIFICATIONS A minimum of 1 year of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). REQUIREMENTS Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must be able to communicate clearly with managers, kitchen and dining room personnel. Must have schedule flexibility to cover all meal periods as needed. Must be able to move and process information quickly.