POSITION SUMMARY
Prepare ingredients for culinary tasks, which includes portioning, chopping, and storing food items. Clean and peel fresh fruits and vegetables. Accurately weigh, measure, and combine ingredients. Cook and prepare dishes in accordance with established recipes, quality benchmarks, presentation guidelines, and food preparation checklists. Prepare cold dishes as required. Operate various cooking appliances such as ovens, stoves, grills, microwaves, and fryers. Assess food to ensure it is cooked to the appropriate level. Monitor the quality of food throughout the preparation process. Set up and dismantle the workstation. Serve food in appropriate portions using suitable containers. Clean and sanitize the kitchen area, including tables, utensils, knives, and equipment. Verify and maintain the correct temperatures of appliances and food items.
Adhere to all company policies regarding safety and security; report maintenance issues, accidents, injuries, and unsafe conditions to the manager; complete required safety training and certifications. Ensure that uniform and personal appearance are neat and professional; maintain confidentiality regarding proprietary information; safeguard company assets. Communicate with colleagues using clear and professional language. Foster and maintain positive working relationships; collaborate with the team to achieve shared objectives; listen and respond appropriately to the concerns of fellow employees. Ensure compliance with quality expectations and standards. Stand, sit, or walk for extended periods or throughout the entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing 25 pounds or less without assistance. Perform additional reasonable job duties as assigned by Supervisors.
Safety and Security
- Adhere to company and departmental safety and security policies and procedures to maintain a clean, safe, and secure environment.
- Report any work-related accidents or injuries to the manager or supervisor immediately upon occurrence.
- Follow established policies and procedures for the safe operation and storage of tools, equipment, and machinery.
- Utilize appropriate equipment, don suitable personal protective clothing (PPE), and apply correct lifting techniques as needed to prevent injuries.
- Complete necessary safety training and obtain certifications to carry out work responsibilities.
- Recognize and rectify unsafe work practices or conditions, and report them to management and safety personnel.
- Adhere to site-specific protocols for managing emergency situations, such as evacuations, medical crises, and natural disasters.
Policies and Procedures
- Adhere to the policies and procedures established by the company and department.
- Safeguard company tools, equipment, machinery, and other assets in line with organizational policies.
- Ensure that uniforms, name tags, and personal appearance are maintained in a clean, hygienic, and professional manner, in accordance with company standards.
- Uphold the privacy and security of both guests and colleagues. Execute additional reasonable job responsibilities as assigned by Supervisors.
Guest Relations
Collaborate with fellow employees to ensure adequate coverage and timely service for guests.
Communication
Engage with guests and colleagues using clear, appropriate, and professional language.
Working with Others
- Support all colleagues and treat them with dignity and respect.
- Foster and sustain positive and productive working relationships with other employees and departments.
- Collaborate with others to cultivate a team-oriented environment and achieve shared objectives.
Quality Assurance/Quality Improvement
Adhere to quality assurance expectations and standards.
Physical Responsibilities
- Remain in a standing, seated, or walking position for prolonged durations or throughout the entirety of a work shift.
- Extend arms above head and below knee level, which includes actions such as bending, twisting, pulling, and stooping.
- Transport, lift, carry, push, pull, and position items weighing up to 25 pounds independently.
General Kitchen Duties
- Prepare all potentially hazardous foods at the appropriate temperatures in accordance with HACCP guidelines.
- Adhere to proper personal hygiene practices to guarantee that food served to patrons is safe for consumption, which includes sanitizing hands before food handling and wearing a hat or hairnet along with suitable footwear.
- Implement and ensure adherence to food safety and handling protocols, including product rotation, First In-First Out (FIFO) practices; dating, labeling, cleaning, and organizing coolers, freezers, and storage areas; and maintaining Cold Chain compliance across all food-related departments and areas.
- Verify the quality of food items and inform the manager if any product fails to meet established specifications.
- Monitor the volume of food prepared and the portions served to minimize food waste and ensure that quality food is not discarded.
- Communicate any required assistance during peak periods to the Chef to guarantee optimal service for guests.
- Operate ovens, stoves, grills, microwaves, and fryers for food preparation.
- Check and confirm the accuracy of appliance and food temperatures using thermostats and thermometers, including overseeing freezer systems, such as fans, drains, and doors, for proper functionality, and report any issues to facility management.
- Promptly report maintenance concerns to the appropriate personnel (i.e., management or maintenance).
- Maintain current knowledge of the company’s Food Safety Programs within the designated area of responsibility, as well as all applicable local, state, and federal regulations.
Sanitation and Maintenance
- Thoroughly clean and disinfect the kitchen area, including tables, utensils, knives, and equipment, to maintain sanitary conditions and adhere to departmental standards, utilizing sanitizers mandated by the health department.
- Establish and dismantle the work station with the necessary mise en place, tools, equipment, and supplies, ensuring that all items meet established specifications, containers are adequately filled, items are stored correctly, and the station is cleaned as required.
- Adhere to and ensure compliance with sanitation and cleaning protocols as well as pest control regulations, promptly reporting any pest control concerns to the designated personnel.
- Disassemble and reassemble kitchen equipment in accordance with safety procedures during the cleaning process.
Kitchen Tools & Equipment
- Utilize kitchen tools in a safe and appropriate manner, including the correct use of tools for opening cartons, boxes, and cans; maintaining knives in a sharp condition; following proper knife handling techniques; selecting the appropriate knives for specific food items or tasks; using dry pads when handling hot materials; and activating all necessary safety devices before operating equipment.
- Employ measuring instruments (such as scales, measuring cups, and spoons) to accurately measure ingredients and portion sizes.
Food Preparation
- Prepare and cook food in accordance with recipes, quality standards, presentation guidelines, and the food preparation checklist, prioritizing items as necessary.
- Prepare ingredients for cooking by portioning, chopping, and storing food prior to use.
- Wash and peel fresh fruits and vegetables as needed to ready them for cooking or consumption.
- Assess the doneness of foods using methods such as tasting, smelling, or piercing with utensils.
- Weigh, measure, and combine ingredients based on recipes or personal judgment, utilizing various kitchen utensils and equipment.
- Monitor food quality during preparation and throughout the day by utilizing HACCP forms and production charts.
- Prepare cold dishes, which encompass the preparation of salads, cold sandwiches, condiments, and dressings.
Set-up
Ensure that portions are appropriate, and that food is arranged and garnished according to established standards for service to waitstaff or customers.
Banquet/Buffet
Dismantle the work station and return and label any backup items in accordance with proper food handling protocols.
Interpersonal Skills
- Collaboration
- Cultural Sensitivity
Personal Attributes
- Commitment to Safety
- Reliability
- Presentation Skills
Stock and Inventory Management
- Food Storage and Rotation Practices
- Fundamental Cooking Skills
Recipe Knowledge
Requirements
Education
- High school diploma or G.E.D. equivalent
Related Work Experience
- A minimum of one year of relevant work experience
- Supervisory Experience
- No supervisory experience is necessary.