Qualifications:
Familiarity with basic commercial kitchen knowledge
Must be able to lift heavy boxes (at least 50 lbs)
Ability to walk, stand, and bend for extended periods of time
Knowledge of workplace safety procedures
Responsibilities:
Sets up and sanitizes the workstations
Measures ingredients and seasonings and prepares cooking ingredients for service
Undertakes basic cooking duties such as cutting lettuce, portioning dressings
Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively
Complies with sanitation guidelines
Labels, stocks, and organizes all ingredients on shelves for easy accessibility
Works efficiently with team members and complies with company procedures and food safety standards
Keeps utensils and equipment clean and sanitary at all times
Reports to each scheduled shift on time, in uniform, and ready to work
Assists other stations or areas of the venue when requested by management
Performs additional tasks assigned by management to maintain the highest standards of food quality, cost control, consistency, and cleanliness
Is quick, diligent, and willing to improve on the job
Maintains a professional and positive attitude
Occasional kneeling, bending, crouching, and climbing is required
