DEPARTMENT: Food and Beverage
REPORTS TO: Executive Chef
STATUS : Non-Exempt
POSITION SUMMARY:
Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets.
RESPONSIBILITIES:
•Sets up, clears and breaks down work-station.
•Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
•Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming, and stewing meat, fish and poultry.
•Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
•Cleans working and storage areas, tools, equipment and floors as needed.
•Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
•Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.
•Controls waste and maintain food cost.
•Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
•Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
•Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
•Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
KNOWLEDGE, SKILLS AND ABILITIES:
•Ability to read, write and make mathematical calculations.
•Ability to work from and maintain production records and follows recipes.
•Ability to weigh and measure ingredients.
•Ability to maintain food quality no matter what the business and staffing level.
•Ability to adapt to change, new situations, changes in staffing and procedures.
•Ability to absorb a large amount of information in a short period of time.
•Good, safe knife and equipment skills.
•Work well without supervision, motivates others, shows initiative and desires to get things done.
•May be required to work nights, weekends, and/or overtime.
EXPERIENCE:
•Previous experience in a Fine Dining Kitchen preferred.
PHYSICAL ABILITIES
•Must be able to stand on hard surfaces up to eight (8) hours.
•Position also involves bending, stooping and walking.
•Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.
•Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.
REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
•Closed toe, non-canvas and non-skid soled shoes.