Full job description
Overview:
To prepare all cold/hot food items, to prepare daily requisition for food area and to complete daily rotation of cold or hot foods.
Responsibilities:
Produce high quality food according to recipes & menus or assigned special in a timely, organized manner.
Prepare, season & cook soups, meats, vegetables, desserts, and other food items in a restaurant.
Ensure a high level of sanitation & safety at all times.
Works according to priorities for assigned kitchen area.
Checks with Chef/supervisor daily for any special products or preparation.
Control quality and consistency of all food served.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Proper storage for advanced production.
Reporting any maintenance or security problems.
Opens all areas in the morning and locks all areas prior to leaving.
Follow sanitation and Ecosure rules and procedure.
Attendand mandatory department meetings
Complete other tasks as requeseted by Chef/supervisors
Qualifications:
Must be able to lift, push, and pull 50 lbs.
Ability and willingness to stand for 8 hours at a time
Ability and willingness to work a varied schedule which includes working on weekends and holidays
Must be able to obtain ServSafe Food Handlers Certification.
