Summary of Position:

To prepare, cook and present all food required using the standards laid down by the company. To ensure a high standard of production is maintained. You`ll need experience in a high-volume, quality staff and hospitality catering establishment, the ability to contribute in a team environment and a Basic Food Hygiene qualification. To prepare, cook and present breakfast type and call order meals and luncheons, as directed. Clean and sanitize all small wares, table, floors, walk-ins, vehicles, dishes and any and all other surface areas according to DHEC regulations.

Duties & Responsibilities:

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Manager on duty.
• Inform Manager on duty immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Responsible for delivery & set-up of all ordered menu items to standard
• Responsible for return of all delivery equipment in a clean and orderly manner
• Responsible for portioning food items when necessary
• Performs other related duties as assigned by the Director of Facilities or manager-on-duty

Qualifications:

• Beginner out of Culinary School to 2 years experience in culinary field.
• Up to 2 years experience (not fast food) but a restaurant doing either grill cook, prep or cook
• Catering experience and/or serving and set up for catering
• Must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop and frequently lift up to 35 pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to work under limited supervision
• Possess excellent written & verbal skills