Prepare cold food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident-free environment. RESPONSIBILITIES - Assist the CDC with ensuring that all kitchen staff members prepare and handle food safely and in accordance with food safety guidelines
- Assist the CDC with managing the safety, sanitation, and cleanliness practices of all BOH operations in the restaurant
- Prepare all food items according to recipe cards and correct handling procedures. Maintain highest quality and appearance of all foods sent from kitchen and make sure plates are clean and appetizing
- Maintain proper pars of production levels according to estimates on the production sheets; maintain top quality freshness
- Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all food
- Maintain clean and orderly refrigerators and work areas. Make sure that all stations are properly cleaned at end of shift and at end of evening
- Rotate all foods and correctly fill out production charts
- During peak business periods, coordinate and expedite to accelerate service
- Continuous standing - to complete a task, may be stationary for short periods of time
- Adhere to proper knife handling procedures, maintain proper temperature, sanitation, and light dessert knowledge
- Must be able to perform other related tasks designated from the management and the CDC
- Ability to Stand or walk during an entire 8-10-hour shift
QUALIFICATIONS - Previous kitchen experience required
- Culinary degree or documented culinary training preferred
- Experience working in a fast paced, professional kitchen
- Ability to communicate effectively
- Lift and move up to 10 pounds, frequently lift and move items up to 25 pounds, and occasionally lift and move items up to 50 pounds
- Ability to push and pull carts is weighing up to 70 lbs. required
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