Job Details

Essential Duties:

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Chef
• Maintain standards established by the Chef
• Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Receive and stock food at required temp and restaurant standards
• Prepare all menu items following recipes and yield guides, according to department standards
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. 
• Adhere to all health code regulations and standards.

Competencies & Qualifications:

• 2 years of experience in high volume or fine dining environment
• Accurate knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Food Handlers permit
• Must be able to stand for at least 8 hours and lift at least 50 pounds

Equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.