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.