Responsible for the preparation, presentation and service all meals in a timely, efficient, sanitary and consistent manner. Must be prepared to work in a fast-paced, high-pressure work environment, while maintaining a high quality of operational standards in the department.
PRINCIPAL DUTIES & RESPONSIBILITIES
• Responsible for the daily preparation and service of all meals per shift as needed.
• Determine how food should be presented, and create decorative food displays.
• Estimate the amounts and cost of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Sets up and manage food stations according to operational needs and guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by management.
• Responsible for managing and maintaining all kitchen inventory items as needed throughout shift.
• Cleans and maintains food handling areas by practicing good safety, sanitation, organizational skills.
• Demonstrates understanding and operational knowledge of basic commercial kitchen equipment.
• Assists with the cleaning, sanitation, and organization of kitchen and all relative equipment and areas.
KNOWLEDGE, SKILLS AND ABILITIES:
• High effective team work and communication skills.
• Ability to identify and positively contribute to solving job related challenges.
• Computer literacy, including basic working knowledge of Office Word, Excel and Outlook email.
• Attention to detail in all areas of work.
• Time management and multitasking skills, and the ability to work with minimal or no supervision.
• Strong work ethic and positive team attitude.
• Able to work efficiently in any food service environment – heat, cold, water etc.
Ability to grasp, lift, reach, crouch, stand, walk, and carry for long periods of time.