Kitchen Staff

Essential Duties and Responsibilities

• Food preparation for catering and concessions events
• Assists in plating food for table service and in food production line as needed
• Prepares recipes as directed by the Executive Chef or Sous Chef
• Maintains all kitchen equipment cleanliness and annual maintenance
• Participates in the designs of food displays
• Maintains a clean and safe working environment
• Operates dish washing machine and/or washes any items not dishwasher safe by hand
• Other duties as assigned

• Must be 18 years of age or older
• High School diploma or GED certificate
• 1–2 years of experience in a commercial kitchen
• Ability to work individually but mostly as a team is essential
• Demonstrate exceptional skills in customer relations, communications, and problem solving
• Follow oral and written instructions and communicate effectively with others
• Work in a fast-paced work environment and undertake multiple tasks at the same time
• Ability to work flexible hours including early mornings, evenings, weekends, and holidays
• Must be able to speak, read, and understand English well enough to converse with customers, supervisors and employees
• Food Handler’s Certificate or ability to obtain one upon hire (30 days from hire date)

• Standing or walking for long periods of time
• Must be able to lift, carry, or push a minimum of 30 pounds
• Repetitive reaching, stooping, and bending