Under direction of the restaurant supervisor, you shall perform the following duties:
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Greet guests in a timely and friendly manner whenever they are in your line of vision.
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Preps and garnishes food.
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Assure the proper and consistent preparation, portion control and presentation of all menu items.
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Must know the various menus, products and kitchen/restaurant procedures.
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Can maintain quality of food while cooking in high volumes.
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Able to use and care for all equipment necessary to assure a high quality product.
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Maintains a clean work area.
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Comply with state and company regulations regarding the proper handling, presenting and storage of all food and liquor products and sales.
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Perform the duties of the front of house representative when needed.
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Maintain restrooms, kitchen, store rooms and walk-in, in a clean and stocked fashion.
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Dishwashing.
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Bussing of tables.
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Side work at beginning and end of shift.
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Stocking, storing, and maintaining the work area as follows: Keeps all work areas (including floors) clean; keeps all foods and liquor rotated and fresh; keep walk-ins, freezers, refrigerators, dry storage area and kitchen shelving areas organized and clean.
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Both Back of house and front of house should help each other and be able to do both jobs as part of the team effort.
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Keep your uniform maintained and clean. Return uniform and name tag at the end of the season.
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Be responsible with your keys, work space, rented equipment and employee pass.
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Treat your customers and co-workers with respect and integrity at all times.
