Garden Grille Restaurant Cook - Am​/Pm Hotel

Primary Responsibilities:

• Opens kitchen in morning (signs out keys at Front Desk).
• Requisition s and preps menu items according to specs.
• Produces orders for customers per spec sheets.
• Prep items needed for Banquet or specials.
• Makes Executive Chef, Sous Chef and waitstaff aware of “86” items.
• Maintains kitchen and station in sanitary condition.
• Checks out with Executive Chef and Sous Chef before leaving.
• Helps out in any area needed to assure smooth operation of department.
• Sets up station with necessary items to produce menu items per shift checklist.
• Requisition s any items needed from purchasing agent before end of shift.
• Produces orders for customer per spec sheets.
• Checks banquet and prep sheet for future functions and functions for that night.
• Makes Executive Chef and Sous Chef aware of any problems during shift (e.g. “86” items, personnel problems, production problems).
• Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted side work schedules.
• Closes kitchen and signs in keys at Front Desk.
• Helps out in any area where needed to ensure smooth operation of department.

Requires ability to stand/walk for significant periods. Requires ability to communicate orally to kitchen/hotel staff. Requires ability to bend, stoop, reach, stretch. Requires ability to taste and smell cooked foods. Requires ability to whip and stir. Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.

Inside: protection from weather conditions, but may experience varying kitchen temperatures.

Requires familiarity with applicable franchise standards and procedures. Requires knowledge, skill, and ability in setting up and working dinner line station and in preparing health/sanitation standards and procedures.

High school graduate or equivalent preferred.

Minimum of six months to a year line experience preferred.

May include, but not be limited to, cuts from broken glass or kitchen