Perform various food preparation, cooking and cleaning tasks to ensure the restaurant kitchen remains efficient in making and delivering dishes for customers.
1. Prepares and cooks food in accordance with established recipes, standards and expectations.
2. Continually and properly trains and re-trains all areas of food preparation, safety and sanitation.
3. Handles product properly according to safe food handling procedures at all times.
4. Maintains accurate food knowledge of all menu items including ingredients and known allergens.
5. Sets up, clears and breaks down work station.
6. Washes and disinfects kitchen area, tables, tools, knives and equipment.
7. Checks and ensures the correctness of the temperature of appliances and food.
8. Works safely and efficiently with all kitchen equipment.
9. Works well without supervision, motivates others, shows initiative and desire to get things done.
10. Reports to work on time, in a clean and complete uniform, ready to work.
11. Performs related duties as directed when such duties are a logical and appropriate assignment to the position.
12. Interacts professionally and respectfully with the public, coworkers and others in the course of daily work.
• Ability to follow directions with ease.
• Good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment including but not limited to: blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacket kettles, fryer, and tilting skillet.
• Good reading and conversion skills.
• Ability to absorb a large amount of information in a short period of time.
• Ability to use good judgment, initiative and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.
EDUCATION, EXPERIENCE, AND OTHER REQUIREMENTS
One year minimum experience as a Prep/Line Cook in a full-service restaurant preferred.
Must work well with limited supervision within specific position functions.
Must be able to successfully interact with other employees to accomplish work.
Must have or be able to obtain a food handler's certificate from Tarrant County or equivalent state certificate within 10 days of hire.
Must pass a Federal/National criminal background check and credit check.
Must pass a pre-employment basic physical, drug screen, and functional assessment screening (Level 2).
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. They are not intended to be an exhaustive list of responsibilities, duties and skills required. This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the needs of the employer and the job requirements change.