Responsible for preparation of hot an cold food items in assistance to the Sous Chef and maintains all sanitation practices set forth by the Executive Chef. By performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Production of salads, soups, sauces, meats etc... in compliance with applicable recipes and guidelines set forth by management.
2. Maintain proper sanitation practices including (HACCP) as prescribed by the executive chef.
3. Responsible for proper rotation when using food items to complete tasks that are assigned.
4. Required to conform to weekly schedules and clock in/out as per company procedure.
5. Comply with proper safety regulations and practices.
6. Maintains personal appearance and hygiene -- clean uniform and hair restraint.
7. Maintains a team atmosphere and courteous to all internal and external customers.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume and distance.
Ability to apply common sense understanding to carry out simple one-or two step instructions. Ability to deal with standardized situations with only occasional or no variables.
CERTIFICATES, LICENSES, REGISTRATIONS
Food Handlers Certification required within 30 days of Hire, must be maintained on a current/valid status. Must successfully attend Company Mandatory Training programs. Must attend and complete mandatory State required continuing HACCP training.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle or feel. The employee frequently is required to walk, reach with hands, arms, talk or hear and taste or smell. The employee is occasionally required to sit, climb or balance, stoop, kneel crouch or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 50 pounds.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold, extreme heat, risk of electrical shock and vibration. The noise level in the work environment is usually moderate.