Kitchen BOH team member

SUMMARY:

THE KITCHEN STAFF IS HANDED RESPONSIBILITIES BY THE KITCHEN MANAGER AND/OR MANAGER. THEY MUST REPORT TO THESE TWO AUTHORITIES IN THE KITCHEN. THESE EMPLOYEES PROVIDE VARIOUS FOOD SERVICES TO THEIR CLIENTELE. THE COMMON TASKS OF KITCHEN CREW INVOLVE ACTUAL COOKING AND FOOD PREPARATION.

PRIMARY RESPONSIBILITIES INCLUDE:

FOOD SAFETY AND PLANNING:

• PRACTICE PROPER FOR FOOD HANDLING, GENERAL CLEANLINESS, AND MAINTENANCE OF KITCHEN AREAS.
• RESPONSIBLE FOR ENSURING CONSISTENT HIGH OF FOOD PREPARATION.
• MAINTAIN PROFESSIONAL RESTAURANT IMAGE, INCLUDING RESTAURANT CLEANLINESS, PROPER UNIFORMS, AND APPEARANCE STANDARDS.
• WATCH PORTION CONTROL AND QUANTITIES OF PREPARATION TO MINIMIZE WASTE.

GUEST SERVICE:

ENSURE ALL ORDERS ARE PREPARED AND HANDLED CORRECTLY.

OPERATIONAL RESPONSIBILITIES:

• PREPARE SERVED FOOD
• PLAN FOOD PRODUCTION TO COORDINATE WITH SERVING HOURS
• MEMORIZE, RECORD, AND COMPREHEND MENU ITEMS, ABBREVIATIONS, PLATE APPEARANCE, AND PORTIONS
• FOLLOW STANDARD RECIPES AND SPECIAL ORDERS
• OPERATE STANDARD KITCHEN SAFELY AND EFFICIENTLY
• ADHERE TO AND FOOD PRODUCTION CODES
• CLEAN AND MAINTAIN KITCHEN EQUIPMENT, UTENSILS, AND APPLIANCES
• ENSURE SAFE WORKING AND GUEST ENVIRONMENT TO REDUCE THE RISK OF INJURY AND ACCIDENTS. REPORT ANY ACCIDENTS PROMPTLY TO THE SHIFT LEAD AND/OR MANAGER IF A GUEST OR EMPLOYEE IS INJURED.
• INVESTIGATE AND RESOLVE COMPLAINTS CONCERNING FOOD QUALITY AND SERVICE.

QUALIFICATIONS:

• KNOWLEDGE OF KITCHEN EQUIPMENT AND COOKING TECHNIQUES
• STRONG ATTENTION TO DETAIL
• ABILITY TO THRIVE IN FAST-PACED ENVIRONMENT
• ABILITY TO WORK WELL TEAMS
• PROFICIENT IN THE FOLLOWING DIMENSIONS OF RESTAURANT FUNCTIONS: FOOD PLANNING AND PREPARATION, AND SANITATION.
• MUST POSSESS A VALID DRIVER'S LICENSE.
• MUST BE ELIGIBLE TO WORK IN THE UNITED STATES.

PERSONAL REQUIREMENTS:

• SELF-DISCIPLINE, INITIATIVE, LEADERSHIP ABILITY AND OUTGOING.
• PLEASANT, POLITE MANNER AND A NEAT AND CLEAN APPEARANCE.
• ABILITY TO MOTIVATE EMPLOYEES TO WORK AS A TEAM TO ENSURE THAT FOOD AND SERVICE MEET APPROPRIATE STANDARDS.
• MUST BE ABLE TO HANDLE THE PRESSURES OF SIMULTANEOUSLY COORDINATING A WIDE RANGE OF ACTIVITIES AND RECOMMEND APPROPRIATE SOLUTIONS TO RESTAURANT PROBLEMS.
• MUST POSSESS EXCELLENT COMMUNICATION SKILLS FOR DEALING WITH DIVERSE STAFF.

ACCOUNTABILITIES:

• KEEPS SHIFT LEADER AND/OR MANAGER PROMPTLY AND FULLY INFORMED OF ALL ISSUES.
• MAINTAINS A FAVORABLE WORKING RELATIONSHIP WITH ALL COMPANY EMPLOYEES TO FOSTER AND PROMOTE A COOPERATIVE AND HARMONIOUS WORKING CLIMATE WHICH WILL BE CONDUCIVE TO MAXIMUM EMPLOYEE MORALE, PRODUCTIVITY AND EFFICIENCY/EFFECTIVENESS.
• AT ALL TIMES PROVIDES FAVORABLE IMAGE OF NATURAL MUSE TO PROMOTE ITS "EXTRA MILE SERVICE" PHILOSOPHY.
• PERFORMS OTHER DUTIES AND RESPONSIBILITIES AS REQUIRED OR REQUESTED.

WORKING CONDITIONS:

• HOURS IF EMPLOYEE FILLS IN FOR HIS/HER FELLOW EMPLOYEES OR IF EMERGENCIES ARISE (TYPICAL WORK WEEK = 40 HOURS).
• ABILITY TO PERFORM ALL FUNCTIONS AT THE RESTAURANT LEVEL, INCLUDING DELIVERY WHEN NEEDED.
• POSITION REQUIRES PROLONGED STANDING, BENDING, STOOPING, TWISTING, LIFTING PRODUCTS AND SUPPLIES WEIGHING 45 POUNDS, AND REPETITIVE HAND AND WRIST MOTION.
• WORK WITH HOT, COLD, AND HAZARDOUS EQUIPMENT.