Summary:
Keep the kitchen, prep, and dish areas clean and organized and ensuring that all dishes, utensils, and cooking equipment are properly sanitized and ready for use
Essential Duties and Responsibilities:
- Knows the GAB mission statement and can execute
- Welcomes guests using the 10–4 rule
- Set up and stocking stations with all necessary supplies
- Maintain a flow of clean dishes for service
- Collect dirty dishes from the dining and kitchen; maintain clean bus tubs for service
- Prepare food for service when applicable (chopping vegetables, preparing sauces, etc.)
- Follow Kitchen Manager’s instructions
- Maintains clean workstations and uses proper food storage standards
- Stock inventory appropriately using FIFO
- Prepares catering items in accordance with the company standard
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Requirements:
- Safe and accurate knife skills
- Accuracy and speed in executing assigned tasks
- Familiar with industry’s best practices
- Valid Food Handlers Certification
