Requirements
· Have a great attitude and be willing to learn.
· Be honest and put your crew before yourself.
· Reads recipes and produces products according to the procedures and plate presentations.
· Can recognize food has been cooked according to guests’ specifications, i.e. steak doneness.
· Garnishes plates with appropriate dips or sides.
· Places finished products on tray to be ran to the table immediately.
· Reads and follows Expo Garnish list.
· Reads and follows the daily prep sheet.
· Can complete production in a timely manner.
· Places products in the hot wells.
· Stores all food products in specific size pans, covers, dates and places in appropriate cooler.
· Constantly cleans and sanitizes area, equipment, sweeps floors.
· Assists the management team in controlling food cost by demonstrating concern for cost and inventory control.
· Observes the basic rules of kitchen safety, sanitation and back door safety.
· Uses First in First out (FIFO) rule to ensure proper rotation.
· Utilize various cleaning chemicals in accordance with Material Safety Data Sheets (MSDS).
· Promotes team work at all times.
· Performs various tasks delegated by management.
· Assists in other areas of the kitchen
· Sweeping and mopping the floor and cleaning the coolers
· Stores/Covers/Rotates all garnish/dips appropriately.
· Produces food within the ticket time requirements.
· Ensures our guests are receiving safe food products of the highest quality, freshness and consistency.
· Must follow plate presentation standards. Includes, clean plate edges, properly arranged products, and properly garnished products.
· Performs other related duties as assigned
Qualifications
· Stands/walks during entire shift.
· Must reach, bend, stoop and wipe.
· Lifts up to 50 pounds throughout the shift.
· Reading skills are required
· Able to work well in a fast pace environment
· Able to work accurately and rapidly.
· Able to work closely with other Crew Members in the Front of House and Heart of House.
· 18+ years of age