Benefits:

Competitive salary

Opportunity for advancement

Training & development

Primary Responsibilites ● Promote, work, and act in a manner consistent with the mission of the restaurant. ● Refer to Daily Prep List at the start of each shift for assigned duties. ● Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules,policies, and procedures. ● Clean and sanitize work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment. ● Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders orsupervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen equipment. ● Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others. ● Weigh or measure ingredients. ● Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly onplates for service to guests. ● Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. ● Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. ● Make special dressings and sauces as condiments for sandwiches. ● Stir and strain soups and sauces. ● Store food in designated containers and storage areas to prevent spoilage. ● Take and record the temperature of food and food storage areas, such as refrigerators and freezers. ● Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. ● Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. ● Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. ● Carry food supplies, equipment, and utensils to and from storage and work areas. ● Use manual or electric appliances to clean, peel, slice, and trim foods. ● Promptly inform supervisors when equipment is not working properly and when food and supplies are gettinglow, and order needed items. ● Remove trash and clean kitchen garbage containers. ● Complete opening and closing checklists and assists others in opening and closing the kitchen.

Activities & Responsibilities ● Attend all scheduled employee meetings and offer suggestions for improvement. ● Coordinate with and assist fellow employees to meet guests’ needs and support the operation of therestaurant. ● Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental: ● Keep records of the quantities of food used. ● Load dishes, glasses, and tableware into dishwashing machines. ● Distribute food servers to serve customers. ● Operate the cash register, handle money, and give correct change. ● Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. ● Cut, slice, or grind meat, poultry, and seafood to prepare for cooking. ● Stock cupboards and refrigerators, and tend salad bars and buffet meals. ● Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens,and similar establishments. ● Package take-out foods or serve food to customers. ● Prepare and serve a variety of beverages such as coffee, tea, and soft drinks. ● Vacuum dining area and sweep and mop kitchen floor. ● Scrape leftovers from dishes into garbage containers.