Job description
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Follows management instruction.
- Follow proper time and attendance, uniform procedures and adheres to kitchen schedule
- Maintains mise en place list
- Prepares all food products according to the prescribed methods
- Ensures all items on station are properly stored, labeled and dated
- Understands the flow of service
- Maintains the highest level of food quality available.
- Receives and stores all products as prescribed.
- Maintains a clean and safe kitchen.
- Follows all health, safety and Food and Beverage regulations.
- Controls waste.
- Communicates all problems and ideas for improvement to management.
- Communicates and works together with coworkers as a team.
- Fills out all forms as prescribed.
- Maintains all equipment and utensils.
- Organizes all areas of the kitchen as prescribed.
- Follows proper rotation procedures.
- Assure that all food procedures are followed.
- Coordinate food service with other departments as necessary.
- Follow all sanitation guidelines.
- Become familiar with new menu items/dishes.
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