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. 

While performing the duties of this job, the employee is regularly required to talk or listen. The employee is required to walk and stand during the entire shift, continuous use of hands and arms to reach; bend, kneel, and crouch. The employee must occasionally lift and/or move up to 15 pounds. Specific sensory abilities required by this job include sight and hearing. While performing the duties of this job, the employee is required to handle kitchen equipment and is exposed to raw meat, airborne particles, hazardous materials, and elevated temperatures. The noise level in the work environment is moderate to loud.