• Prepares food to our specifications before and during unit operations.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, woks, stoves, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked.
• Ensures freshness and quality of all menu items and packages all products to proper specifications.    
• Follows and upholds all health codes and sanitation regulations.
• Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures.
• Assists in training and coaching of other team members.
• Performs other duties as assigned by manager.

Qualifications

• At least 1 year previous experience in back-of-the-house foodservice position required.
• Participation in a culinary program is preferred.
• Ability to read and comprehend prep sheets and recipes.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

Physical Requirements

• Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. 
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to handle or operate dangerous kitchen equipment.
• Standing and walking for entire length of shift.
• Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting
• Pushing and pulling occasionally, to move equipment, mops and brooms.
• Kitchen environment – noise levels may be moderate-to-high.
• Works frequently in a hot and damp environment.