About this role
Job Summary
Prepare food in accordance with club recipes and standards.
Job Tasks
- Prepares all required items.
- Sets up service units with needed items.
- Prepares items that are ordered in accordance with established portions and presentation standards.
- Notifies Sous Chef of expected shortages.
- Ensures that assigned work areas and equipment are clean and sanitary.
- Assists the Sous Chef in maintaining security and safety in the kitchen.
- Maintains neat professional appearance and observes personal cleanliness rules at all times.
- Sets-up, maintains and breaks down cooking station.
- Requisitions items needed to produce menu items.
- Adheres to state and local health and safety regulations.
- Covers, dates and neatly stores all leftover products that are re-usable.
- Maintains the highest sanitary standards.
- Coordinates and times orders with other kitchen operations.
- Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
- Assists with other duties as assigned by Executive Chef or Sous Chef.
Qualifications
Physical Requirements :
For a 40 hour work week:
14 hours of standing
14 hours of walking
12 hours of repetitive movement - bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting and twisting.
2-3 years experience in a high volume kitchen. Must be organized, communicate well, multi task and follow direction.