Prepares, seasons, and cooks soups, meats, vegetables and other foodstuffs for consumption in food outlets by performing the following duties.
Production of salads, soups, sauces, meats etc... in compliance with applicable recipes and guidelines set forth by management.
Maintain proper sanitation practices including (HACCP) as prescribed by the executive chef.
Responsible for proper rotation when using food items to complete tasks that are assigned.
Required to conform to weekly schedules and clock in/out as per company procedure.
Comply with proper safety regulations and practices.
Maintain sanitary workstation and surrounding areas.
Maintains personal appearance and hygiene - clean uniform and hair restraint.
Maintains a team atmosphere and courteous to all internal and external customers.
Ensures fist ticket in is first ticket out in a la carte production.
Follows time clock in/out company procedures.
Attends mandatory training/information classes or meetings.
Complete opening/running/closing duties as assigned.
Performs all essential functions for a la carte production including sauces, rice, potatoes and follows procedures and recipes therein.
Reports to Sous Chef on duty and responsible for timely production of a la carte items.
No Supervisory Responsibilities
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
One year certificate from college or technical school; or three to six 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 team members of organization.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio, percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but un-involved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
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.
The physical demands described here are representative of those that must be met by a team member 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 team member is regularly required to stand and use hands to finger, handle or feel. The team member frequently is required to walk, reach with hands, arms, talk or hear and taste or smell. The team member is occasionally required to sit, climb or balance, stoop, kneel crouch or crawl. The team member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move more than 50 pounds.
The work environment characteristics described here are representative of those a team member 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 team member is frequently exposed to moving mechanical parts. The team member 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.