JOB OVERVIEW: Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties.
 

POSITION DESCRIPTION:

· Positive attitude, willingness to learn and grow as an individual and team player. 

· Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand.

· Ensures all materials and supplies are available.

· Sets up each station according to established guidelines and requirements to ensure guest experience.

· Ensures that all foods are prepared according to established recipes and plating guidelines.

· Executes designated preparation stations without support under normal conditions.

· Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.

· Follows all company HACCP documentation and procedures throughout daily shifts.

· Responsible for daily requisition of non-food and food products.

· Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.

· Assists management in training new Staff Members within department when applicable.

· Maintains safety standards while using knives and other food preparation equipment.

· Restocks and/or breaks down workstation at the conclusion of the shift.

· Stocks all stations as directed and cleans/closes all stations as directed.

· Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.

· Cross-trains on all prep stations and assists those co-workers when needed to meet guest satisfaction.

· Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.

· Maintains high-level of knowledge regarding the company’s products and SOP’s.

· Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.

· Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.

· Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.

· Adheres to all company policies and procedures as established in the Staff Member Handbook.

SKILLS/EXPERIENCE:

· One year minimum as a line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience

· Culinary degree or equivalent preferred but not required.

· Good written and verbal communication skills.

· Ability to interact professionally with other departments and outside contacts.

· Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision

· Good judgment and decision-making abilities.