Job summary:

Responsible for first step preparation of menu items, readying foods, garnishes and condiments to be transported and/or stored for use on line or for service. Essential functions: Must be willing and able to: Prepare ingredients needed for recipes of menu items Comprehend and follow designated pars in determining preparation quantities Use equipment as prescribed in preparation of menu items Safely and efficiently use knives and other utensils necessary to complete preparation of menu items Prepare food items according to prescribed recipes Master functions specific to menu item preparation requirements Operate all functions of position alone and without assistance if necessary Assist servers in cutting lemons and preparing garnishes Perform calmly and effectively under pressure Perform varied duties to ensure proper back of house operation according to standing operating procedure Maintain a clean and orderly work area to ensure safety Maintain food quality standards Communicate problems to management immediately Inventory supplies and communicate needs to management Accountabilities: Must be willing and able to: Make appropriate judgment calls under stressful conditions Maintain clean and orderly work area throughout shift and leave it ready for business for the following shift Follow proper hand washing procedures Be responsible for the material in the Maggiano’s Little Italy employee safety manual and employee handbook Follow sanitation guidelines according to standing operation procedures Requirements Qualification standards: Prefer previous restaurant experience or the equivalent. Must be willing and able to: Meet personal schedule requirements punctually Project a friendly, courteous and pleasant attitude Provide a clean, well manicured persona that reflects the established image of the restaurant Safely transport containers which weigh up to 30 pounds Stand and/or walk for an entire shift Safely transport items to and from the kitchen on a slick and uneven surface and stairs where applicable Safely move about in all areas of the restaurant Work a variable and flexible schedule which may include nights, weekends and holidays Perform in limited physical space with variable ventilation, smoke and extreme temperatures Read a thermometer