KITCHEN

Summary:

The kitchen provides back of the house duties including completing prep work for daily orders. Preparing orders for restaurant guests. Ensuring orders are correct are accurate. Washing and cleaning utensils and dishes. Maintaining a clean and safe work area.

General Manager/Assistant General Manager

• Properly prepare orders from the guest check following approved portions, recipe specification and timing standards.
• Properly store, date and rotate according to “first in, first out” standards.
• Properly label food.
• Knowledge of the kitchen.
• Ensure the kitchen and work stations are clean and sanitary.
• Washing and cleaning utensils and dishes.
• Sweeping and mopping floors.
• Implement all hygiene and Health & Safety regulations.
• Assist fellow team members as needed.
• Assist with other restaurant task as needed.
• Performs other related duties as assigned by management.

• Well-organized with ability to prepare order accurately.
• Able to read and follow standardized recipes.
• Serve Safe Certification preferred.

• Standing and/or walking – 100% of the time.
• Must be able to lift, balance and carry trays of food weighing up to 25 pounds, occasionally up to 50 pounds.
• Work in changing temperatures that may exceed 90 degrees or below 30 degrees.