Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

· Prepare a variety of meats, poultry, vegetable, and other food items for cooking in grills, fryers, and a variety of other kitchen equipment.

· Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

· Maintain a clean and sanitary workstation area including tables, shelves, wall grills, fryers, sauté burners, and refrigeration equipment.

· Stock cook line with items needed to complete orders on time.

· Store and rotate food supply using the FIFO system.

· Inform the Kitchen Manager immediately of product shortages or equipment that is not working properly.

· Use standard recipe card for preparing all products. Do not rely on the memory of yourself or of other employees.

· Assist cooks and kitchen staff with various tasks as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

· A minimum of one year’s experience in kitchen preparation and cooking is preferred.

· California Food Handlers card is required for all foodservice employees who prepare, store, and serve food.

· A willingness to work mornings, evenings, weekends, and holidays as required.

· Must be able to work positively and effectively within a team and in a fast-paced environment.

· Strong attention to detail with knowledge of weights, measurements, volume, and cooking procedures

Ability to read recipes, safety documents, and other work-related documents.

Requirements