Essential Functions and Responsibilities:
In accordance with restaurant’s service and cooking procedures:
- Performs daily routine cleaning tasks throughout the back of the house as directed by supervisor.
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Sets up and breaks down the prep area and kitchen line daily.
- Checks equipment to ensure it is operating correctly; promptly reports any issues to management.
- Follows opening and closing duties and responsibilities as directed by supervisor.
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Checks the walk in, storage area, and refrigerators for proper storage and temperatures for food maintenance.
- Maintains the cleanliness and sanitation of the kitchen area.
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Prepares a variety of food items for cooking. This involves washing, peeling, and/or cutting food items, including fruits, vegetables, meats and fish.
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Identifies and communicates to Head Kitchen Chef any food items that may have expired and/or have not been prepared correctly so that the items may be disposed of and recorded correctly.
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Retrieves food items from the fridge or freezer. Stores food in containers, the fridge or freezer.
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Weighs or measures ingredients, refills kitchen bottles, shakers or storage as required.
- Stacks and stores food supplies, equipment, or other utensils in the kitchen.
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Assists dishwasher when needed.
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Performs other duties as assigned by a supervisor
