Responsible for the preparation of all food items at station according to specifications and preset time limits.
Knowledge/Skills/Aptitudes 1. Understanding of professional cooking and knife handling skills. 2. Knowledge of local, state, and federal health, safety and sanitation laws. 3. Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc. 4. Professional communications skill. 5. Ability to take direction and work in a team environment. 6. Ability to work calmly and effectively under pressure. 7. Problem solving and organizational skills. 8. Able to stand and exert fast paced mobility for entire shift. 9. Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. 10. Effective and professional oral communication skills. Work Rules/Unacceptable Performance: The following are grounds for disciplinary action and/or termination. 1. Dishonesty, theft, or commission of any crime in the restaurant, including removal of Company property without proper authorization. 2. Being under the influence of illegal drugs or alcohol while on the job. Possession and/or distribution of illegal drugs or weapons. 3. Inappropriate conduct including, but not limited to: False or malicious statements about anyone involved with the restaurants, offensive/abusive language, or insubordination. 4. Actual and/or threatened physical violence. 5. Refusal to accept management’s instructions, including failure to perform work assigned. 6. Careless performance of duties, including failure to maintain established standards, requirements, and responsibilities as described above. 7. Repeated tardiness or unexcused absenteeism.
Essential Functions: These requirements/functions may change over the course of employment. 1. Follows all recipes, portion controls, and presentation specifications as set by the restaurant. 2. Coordinates the delivery of all foods within pre set time standards. 3. Demonstrates product standards and recipe knowledge daily in a Palm Line Check. 4. Sets up, maintains side work, and/or closes station for scheduled shift (e.g., checks and/or breaks down and cleans equipment, preps all appropriate food items, stocks all food items and smallwares, dates food items and stores according to first in first out rotation method, etc.). 5. Prepares and plates station food items according to specifications and preset time limits. 6. Ensures safety and sanitation standards are maintained. 7. Properly uses personal protective equipment (e.g. glove, oven mitt, apron, etc.) 8. Maintains a clean, neat, well-groomed appearance. 9. Responds to all “call backs” and “echos” to ensure ordered food is prepared on time. 10. Prepares and plates all station food items according to specifications and to preset time limits. 11. Wears disposable gloves when handling raw products and changes gloves when preparing a new or different food product. 12. Filters frialator every shift and boils out according to rotation. 13. Insures Hot food HOT, and Cold food COLD. 14. Records all waste on standard form when it occurs. 15. Communicates any product run outs, equipment issues, and quality or service problems to the MOD immediately. 16. Assists with the cleaning, sanitation, and organization of kitchen, walk-in-coolers, and all storage areas. 17. Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chef at any time.