Dining Services Associate

Pay Rate: ***/hr
Shift Schedule: Monday- Friday 6:00am to 2:30pm
Job Duties:
Prepare and serve food as directed by head chef and/or executive chef.
Provides culinary support, including, but not limited, to line cooking, food preparation, menu creation, and plating.
Exhibit culinary talents by personally performing day-to-day tasks
Work in all venues and be cross trained to support any tasks necessary daily.
Ensure exceptional quality of all ingredients, preparation and plating of food items
Monitor sanitation practices to ensure that employees follow standards and regulations.
Monitor and maintain safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
Step in for other culinary staff as needed
Clean and maintain cafe equipment and machinery.
Exhibit strong customer service skills, maintaining positive and professional working relations.
Perform and maintain cleanliness and sanitation standards as established by CDC.
Utilize the correct processes to maintain quality products.
Cross train in other culinary positions.
Perform other duties as assigned.
REQUIRED SKILLS AND ABILITIES:

Works with Head Chef to maintain kitchen organization and inventory
Able to properly place food orders in the absence of the Head Chef
Food Preparation Skills prepare a wide variety of meals and dishes on time and with a high level of quality and presentation
Menu Development May assist with the CDC in creating new dishes
Communication Skills excellent written and verbal communication to work with customers and culinary staff
Understand and act in accordance with the *** Mission and Values statements with a focus on quality and customer service
" Strong team player with the ability to complete daily goals in a quality focused organization
" Demonstrated ability to work both individually and as a team contributor
Ability to work with minimal supervision and to make independent decisions when needed
Good communication skills: reading, writing, listening and speaking. Ability to communicate effectively with fellow employees
Ability to comprehend written information
Ability to provide and receive constructive feedback.
Proficiency in operating a computer and utilizing e-mail
Understanding of the chemicals and proper procedure to use them.

PHYSICAL DEMANDS:

" Regularly required to stand for extended periods; extend and reach with hands and arms; and use hands and fingers to handle, squeeze, twist and manipulate objects, controls and tools.
" Occasionally required to climb, balance, bend, stoop, kneel or crouch.
" Required to be able to lift, move and carry up to 50 pounds and to push/pull carts.
" Average walking of 3 to 5 miles per day.
REQUIRED TRAININGS:
ServSafe certification is Preferred
Knife Skills Training WHO
Training on Register/Cashier Station