Job Description
Job Description
Primary Responsibilites
● Promote, work, and act in a manner consistent with the mission of the restaurant.
● 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 work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment.
● Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders orsupervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen 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 onplates 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 the 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 gettinglow, and order needed items.
● Remove trash and clean kitchen garbage containers.
● Complete opening and closing checklists and assists others in opening and closing the kitchen.Activities & Responsibilities
● Attend all scheduled employee meetings and offer suggestions for improvement.
● Coordinate with and assist fellow employees to meet guests’ needs and support the operation of therestaurant.
● Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental:
● Keep records of the quantities of food used.
● Load dishes, glasses, and tableware into dishwashing machines.
● Distribute food servers to serve customers.
● Operate the cash register, handle money, and give correct change.
● Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
● Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
● Stock cupboards and refrigerators, and tend salad bars and buffet meals.
● Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens,and similar establishments.
● Package take-out foods or serve food to customers.
● Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
● Vacuum dining area and sweep and mop kitchen floor.
● Scrape leftovers from dishes into garbage containers.