Produce all hot and cold food items for service in the restaurant as well as for catering functions.
Prepare foods of consistent quality according to the recipe, including all special requests. Adjusts thermostat
controls to regulate temperature of ovens, boilers, grills, roasters and steam kettles.
Controls food waste, loss and usage per SOP. Read menu to estimate food requirements and orders food from
and stored at the proper temperature.
special requests from guests.
preventative cleaning programs as assigned. Assist with keeping the buffet stocked. Assist with the prep work
of vegetables and condiments for the next shift.
cleanliness of storage rooms and kitchen area.
approved budget and time.
chemicals and equipment properly. Responsible for any assigned keys and for following key control policies.
Inspects all equipment to ensure that it is ready to operate. Understands and follows all safety procedures when
using all equipment as well as chemicals, chemical compounds and cleaning products.
Is able to meet the demands of the industry with regard to working holidays and weekends.
of shift before leaving for the day. Checks par for shift usage; determine necessary preparation, freezer pull and
line set up. Note out of stock items of possible shortages.
High School diploma or equivalent is preferred. One year previous related experience is a plus.
The physical demands described here are representative of those that must be met by an employee to successfully
perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly
required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk
or hear. The employee is frequently required to stoop kneel, crouch or crawl and taste or smell. The employee must
regular lift and or move up to 25lbs, occasionally lift or move up to 50lbs. Specific vision abilities required by this
job include peripheral vision and depth perception.
The above is intended to describe the general contents of, and requirements for, the performance of this job. It is not
to be construed as an exhaustive statement of duties, responsibilities or requirements.