ESSENTIAL DUTIES & RESPONSIBILITIES:
• Pantry and salad preparation,
• Proper cleaning and paring of vegetables,
• Prepare items as needed to include, but not limited to broiling, sautéing, frying, boiling, steaming, baking, and grilling.
• All other duties as assigned.
EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:
Must have basic kitchen knowledge.
Must understand basic culinary terms and have some mechanical skills.
Must have knowledge of the use of basic tools to include, but not limited to peelers, assorted knives, ovens, grills, and fryolators.
Must understand the basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines.
Must have a working knowledge of necessary equipment and to alert their managers or Chef on duty of any equipment failures or needed maintenance immediately.
Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.
Must be able to work under pressure in a fast paced environment, and complete tasks with a “sense of urgency.
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A minimum of one-year food service experience is desired.
Must be able to read, write, add, subtract, multiply, and divide.
Must have a working knowledge of safe power use and storage of foods for human consumption.
Must have a strong ability to perform functions with minimum supervision, and follow information on daily production schedules and checklists.
Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation.
Must be able to physically lift and move items up to 40 pounds.
A minimum of one-year food service experience is desired
Must be able to stand/walk/ sit for extended periods.
May be exposed to working in a noisy, smoke/secondary smoke environment.
Must be at least 18.
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