Responsibilities
- Set up and stocking stations with all necessary supplies
- Prepare food for service - i.e. chopping vegetables, portioning, slicing charcuterie/deli meats and cheese, etc.
- Build/plate/execute menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive, kitchen manager and/or sous chef’s instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Physical Requirements
- Ability to stand for 8 hours
- Ability to perform repetitive work - i.e. using the meat slicer
- Ability to be completely mentally present while at work.
Schedule/Hour requirements
- Positions available for mornings, days, nights and weekends. Flexibility a plus, and will lead to more opportunity, but not required.
- Timeliness and personal responsibility for timelines/deadlines is required.
- Communication and lead-time must be given for time off requests.
Pay
- Pay scale based on ability and flexibility starting between $15-$17 per hour
- Service and event shifts are tipped positions
Job Types: Full-time, Part-time
Pay: $16.00 - $19.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Experience:
- Culinary: 1 year (Preferred)
Ability to Relocate:
- Bend, OR 97703: Relocate before starting work (Required)
Work Location: In person
