DHG Silver Sands Policies and Guidelines

• Arrive on time and shift ready for all scheduled shifts. Arrive to work following dress code guidelines and standards.
• Clock in and out for each scheduled shift and shift break. Exhibit accurate and effective use of time and attendance portals and procedures.
• Abide by all DHG Silver Sands policies and guidelines.

Constant Command of Station, Food Preparation, Station Responsibilities & Service

• Stay up to date on menu knowledge and mise-en-place for the station. Show knowledge of recipes and station set-up for station assigned during service.
• Execute all daily preparation and mise en place. Ensure all mise-en-place is of the highest quality.
• Ensure all recipes are followed and presented per the standards of Silver Sands.
• Consistently execute preparation of all items for the station with speed and accuracy. Practice proper seasoning techniques.
• Ability to perform consistently during service and prepare each dish to the standards of Silver Sands.
• Demonstrate cleanliness on station both before, during and after service.
• Work with all team members to effectively open/close the kitchen each day to the appropriate DOH standards.
• Effectively prepare all required dishes in a timely manner for specific service period.

Teamwork, Communication and Timing

• Maintain an understanding of the flow of service.
• Exhibit effective communication techniques with both teammates and Sous Chefs before, during and after service.
• Understands the ticketing and call-back system.
• Understand timing of service and is able to put food up in tandem with other stations.

Mise-en-Place and Station Maintenance

• Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the kitchen both before, during and after service.

• Reliably complete all assigned mise-en-place and tasks in a timely manner.
• Demonstrate knowledge of Department of Health (DOH) standards.
• Exhibit knowledge and use of FIFO (First in, First Out).
• Properly label all food items in keeping with DOH standards.

Physical Requirements

• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Use muscles to lift, push, pull, or carry heavy objects. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Being able to bend at the knee or waist.
• Ability to perform essential job functions under pressure and maintain professionalism.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.