Major responsibilities include:
Read and understand recipes and POS generated tickets.
Cut foods as specified by standardized recipes.
Weigh, measure and prepare foods according to recipe specification.
Prepare meats, vegetables, batters, sauces, and dressings according to station checklists.
Bake or cook certain food items according to guest order and recipe.
Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist.
Maintain a clean, organized, and safe work area throughout the demands of the service period.
Prepare and present specific menu items according to standardized plating cards and recipes.
Set up station according to daily checklist, par sheet, and the Chef's direction.
Communicate pertinent and required information to the next meal period's Line Cooks.
Communicate food and equipment shortages to supervisors.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.
Must be able to work in a fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and can become high-pressure.
Must be able to do the following constantly: stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs.
Must be able to do the following frequently: reach above shoulder, bend, and lift/carry 26-50 lbs.
Must be able to do the following occasionally: climb and squat or kneel.
Must have the ability wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife).