Job Descriptions
- Receiving and ordering product.
- Making prep recipes and menu products to spec.
- Properly labeling, dating, covering and refrigerating prepped items for the line.
- Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations.
- Maintaining a clean and organized kitchen, line, expo, dish room and back dock.
- Cleaning dishes and operating a dish machine.
- Practicing safety and sanitation standards.
- Having a sense of urgency.
- Stocking products.
- Recycling products.
- Properly reading items printed on order tickets or automated Kitchen Display System.
- Assembling orders - double checking product quality and specs.
- Demonstrating impeccable product knowledge.
- Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
- Communicating professionally with co-workers and Front-of-the-House staff.
- Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff.
Benefits
- Staff Meal / Uniform
Working hours
- 5 days / 44hours per week
