FB Traditions Culinary Worker

FB Traditions Culinary Worker

Responsible for attractively preparing, cooking, and presenting food items. Following set recipes and menu specifications. Always placing customers and safe food handling first. May work in any food outlet depending on business needs.

Essential job functions include ensuring customer satisfaction through prompt, efficient, and friendly service, cleaning and organizing, creating meals according to menu and recipe as set by the executive chef, ensuring that all food items are handled and cooked in a wholesome manner, maintaining the kitchen and supply room in a sanitary and orderly fashion, informing the supervisor of any kitchen problems, assisting with inventory, ordering, putting freight away, and/or cleaning when needed, working in a fast-paced, stressful environment and accomplishing tasks promptly, complying with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.,

promoting a clean, safe, and healthy work environment for employees and guests, ensuring that the operation of equipment, tools, and materials is handled safely, promoting internal guest service standards through courteous and respectful behavior, and performing other duties as assigned by the supervisor.

Promote WRC quality service standards: safety, integrity, courtesy, team, and show.

Supervisory authority, signatory ability, access to sensitive areas.

Minimum qualifications include three months of experience in food services, functionally literate to read and follow written recipes/procedures, licensed/certified as a food handler or completes within 30 days of employment, ability to stand and/or walk for long periods; perform repetitive motions with wrists, hands, and fingers; occasionally lift and maneuver 50 lbs, effective communications skills to provide instruction, responds to questions, and has exceptional interpersonal skills and abilities, availability to work all hours, shifts, weekends, and holidays, exhibiting a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests, and a criminal history clearance check.

Must be at least 18 years of age.

Preferred qualifications include culinary II with a good working knowledge of professional kitchen, equipment, and food products, three months of hot food cooking experience, culinary I with effective communication with front/back of house staff on guest service needs/orders, one-year hot food cooking experience or culinary school, and understanding of cooking meats, fish, poultry, vegetables, and grains using different methods.