• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed.
• Transfers supplies and equipment between storage and work areas by hand or cart
• Prepares appropriate equipment for cooking
• Operates kitchen utensils and/or equipment used for heating, weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per theWit hotels standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Ensures proper food handling procedures are followed for wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products
• Practices excellent food safety and sanitation practices and complies with HACCP standards
• Receives and inventories food and beverage product and supplies
• Cleans and sanitizes work station and equipment
• Stocks, dates, rotates and checks temperature of product
• Perform any other job related duties as assigned.

QUALIFICATIONS:

Minimum Qualifications, Knowledge, Skills, and Work Environment: 

• Requires food preparation skills and knowledge of HACCP standards 
• Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred 
• Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry 
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers 
• Requires the ability to lift and/or move up to 40 pounds 
• Requires the ability to bend, twist, and stand to perform normal job functions 
• Frequently immerses hands in water and water diluted with chemical solutions 
• Frequently works with sharp knives, utensils, and hot plates 
• Frequently works in hot environment