Job Description

Job Description

Job Description

Salary: $13-$15/hr + tips, based on experience

• 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 workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen 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 on plates 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 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 getting low, and order needed items.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

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