Cooks and prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils according to the Daily Prep List.
Duties & Responsibilities:
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understands and complies with establishments standard portion sizes, cooking methods, quality standards and kitchen rules.
Portions food products prior to cooking according to standard portion sizes and recipe.
Maintains a clean and sanitary workstation including all equipment, tables, shelves, walls, and refrigeration equipment.
Closes the kitchen with the team properly following the check list.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Kitchen Manager.
Inform Kitchen Manager immediately of product shortages.
Uses establishments Standard Recipe Card for preparation of food.
Must know/complete Daily Inventory Control & complete Food Cost Calculation and meet standard set by GM/Owner.
A minimum of 6 months to 1 year of experience in kitchen preparation and cooking.
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift to 50 pounds.
Be able to work in a standing position for long periods of time (up to 5 hours).