KITCHEN STAFF

Description

Description

As part of the Team, you will focus on four main things:

• Providing an excellent Guest experience
• Preparing and serving great food 
• Keeping restaurants clean and beautiful
• Being a Team player

Key parts of your day to day will consist of: 

• Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish
• Upholding food safety standards as you prepare and serve fresh food daily
• Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our Guests

PREREQUISITES

Education: Some high school or equivalent

Experience: No previous experience required 

ESSENTIAL FUNCTIONS 

Ability to understand and implement written and verbal instruction. 

Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 20 pounds frequently and up to 50 pounds occasionally. 

*You will receive training on your roles and responsibilities 

 Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Summary

Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Anticipate and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Accurately follows all orders received from the POS system and/or direction from the expeditor.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs and the support staff.
• Properly sets-up station and performs opening/closing procedures as directed by management, including:
• Stocks station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.
• Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in any training sessions or departmental meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of Company, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

Requirements

Education, Experience and Skill Requirements

• Company in-venue Line Cook training and Food Handling Certificate.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.