Cut foods as specified by standardized recipes.
Read and understand recipes.
Pre-weigh, measure, and package foods according to recipe specifications for later use by Line Cooks.
Prepare sauces, dressing, batters, and other hand crafted foods according to standardized recipes for later cooking.
Bake or cook certain food items according to recipes for later use by Line Cooks.
Remove floor mats, sweep, scrub, and mop floor; wash mats and replace on cleaned floor.
Sanitize prep area and line trash cans.
Take out trash and reline cans as needed throughout shift.
Assist others as needed.
Keep work area clean, organized, and safe at all times.
Clean and sanitize prep area according to Chef's instructions.
Complete daily cleaning and organizational tasks assigned by the Chef.
Be a contributing team member by showing teamwork with the culinary team and the rest of the staff.
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, lift/carry 26-50 lbs, and push/pull 26-50 lbs.
Must be able to do the following occasionally: climb and squat or kneel.
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 have the ability to wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glvoe when using knife, and specific "chef" pants.