Kitchen Expo

Benefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Opportunity for advancement
• Training & development
• Wellness resources

POSITION TITLE: Kitchen Expo - Monona

DEPT/LOCATION: Back of House

REPORTING TO: Chef/General Manager

Buck & Honey's Monona is looking for full or part time kitchen expos to join our team!

JOB SUMMARY


Prepare the expo line for service in a fast paced, high volume kitchen environment. Assure the highest level of food quality, attractiveness and order accuracy. Assist with food preparation during down-time.

BUCK & HONEYS MISSION STATEMENT
Our mission is to consistently deliver creative, yet familiar food in a welcoming and vibrant atmosphere.

We facilitate the fun to ensure each guest has a memorable experience at a great value.

BUCK & HONEYS CORE VALUES


Empathy: We deeply care about the well-being of our guests and employees.

Inclusion: We are part of a diverse B&H family where everyone is appreciated, respected, and valued.

Fun: We create a welcoming, lively and memorable atmosphere.

Community: We support and have a shared purpose with our communities.

DUTIES AND RESPONSIBILITIES

• Ensure the preparation station and the kitchen is set up and stocked.
• Clean prep areas and take care of leftovers.
• Stock inventory and supplies.
• Ensure compliance with sanitation and safety regulations.
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces.
• Ensures all dishes match the server ticket and sent to the appropriate table.

This job description describes the general nature and scope of responsibilities. Other duties and responsibilities may be assigned.

EDUCATION AND EXPERIENCE

• Minimum of two years of experience in a high-volume kitchen or similar.
• ServSafe certification a plus.

KNOWLEDGE, SKILLS AND ABILITIES

• Understands all aspects of the kitchen equipment.
• Possesses skills such as chopping, prep, execution.
• Can prepare food consistently and accepts constructive criticism when it needs to be corrected.
• Open availability with your schedule.
• Ability to hold oneself accountable for actions, successes, and failures.
• Ability to be flexible in the work environment and adapt to changing organizational needs.
• Maintain high-level of personal grooming, cleanliness, and appearance.
• Spanish language skills a plus.

WORKING CONDITIONS

• Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs. of force.
• See at a distance (20 feet), at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid potential hazards.
• Hear so that verbal communications can be received, understood, and acted upon.
• Read, write, and perform addition/subtraction calculations.
• Remember abbreviations and menu items.
• Control and utilize slice, chop, and operate equipment.
• Bend, handle, carry, lift, reach, wipe, climb and stoop.
• Walk and stand for up to eight (8) hours.
• Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing.
• Moderate to loud noise level consistent with a restaurant environment. Outside environmental factors during the summer season.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.