Overview:
To prepare all hot/cold food items in both Banquets and Restaurants. Be responsible for consistency and quality production and ensure all food is served according to specification.
Responsibilities:
- Maintain kitchen sanitation in accordance with health department guidelines
- Insure station is set for service 15 minutes prior to service.
- Required to learn all menu items produced by assigned station.
- Perform work assignments to meet proper quantities within a necessary time frame.
- Refrigeration and serving of cold food.
- Production of orders.
- Maintain safe food handling procedures at all times
Qualifications:
- Display basic knife skills
- Ability to multi-task
- Must be able to stand for 8+ hours per day
- Flexible Scheduling to include nights, weekends, and holidays.
