Primary Responsibilities:
Sets up station with necessary items to produce menu items per shift checklist.
Requisitions any items needed from purchasing agent before end of shift.
Produces orders for customer per spec sheets.
Checks banquet and prep sheet for future functions and functions for that night.
Makes Executive Chef and Sous Chef aware of any problems during shift (e.g. “86” items,
personnel problems, production problems).
Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted
sidework schedules.
Closes kitchen and signs in keys at Front Desk.
Helps out in any area where needed to ensure smooth operation of department.
Job Specifications:
Physical Demands: Requires ability to stand/walk for significant periods. Requires ability to
communicate orally to kitchen/hotel staff. Requires ability to bend, stoop, reach, stretch.
Requires ability to taste and smell cooked foods. Requires ability to whip and stir. Requires
ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.
Environmental Conditions: Inside: protection from weather conditions, but may experience
varying kitchen temperatures.
Essential Skills: Requires familiarity with applicable franchise standards and procedures.
Requires knowledge, skill, and ability in setting up and working dinner line station and in
preparing health/sanitation standards and procedures.
Educational/Vocational Preparation: High school graduate or equivalent preferred.
Minimum of six months to a year line experience preferred.