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.