09/02/2021
Duties for Kitchen staff include but are not limited to:
-Comply with all portion sizes, quality standards, department rules, policies, and procedures.
-Identify and select cuts of meat, poultry, seafood or vegetables used for sauteeing or frying.
-Prepare vegetables by washing, peeling, paring, coring, etc.
-Prepare items for frying.
Prepare and replenish garnishes.
-Maintain sanitary workstation.
-Select and use knives, utensils, and equipment properly and safely.
-Use the appropriate knives, utensils, and equipment for the task at hand.
-Thoroughly and completely setup station in order to prepare for the shift.
-Thoroughly replenish station after rush to prepare for next shift.
-Use Cook’s Production charts and line check sheets to accurately prepare products and setup stations.
-Complete weekly cleaning duties.
Essential Job Requirements:
-Stand and work for up to 4 hours per day.
-Lift and carry 40+ pounds of dishes, pots, pans, etc.
-Able to read and follow instructions.
-Capable of climbing ladder and maintain balance to get supplies.
-Bend, stoop, twist, and reach as needed.
-Follow instructions.
-Communicate with Manager prior to leaving station at the end of the shift.
General Requirements:
-Minimum one year food preparation experience. (Preferred but not required)
-Able to work AM or PM shifts.
-Must be able to speak clearly and listen attentively to Supervisors and Team members.
