ACCOUNTABLE TO: Management
KNOWLEDGE:
- Thoroughly understand and perform all duties assigned to you by your management team.
- Thoroughly understand and operate all equipment needed for cooking and preparing food.
ROLE RESPONSIBILITES AND DUTIES
- Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness.
- Food preparation,
- Sanitation - (empty garbage, cleaning cooking line, sanitation buckets, etc.)
- Rotation of all stock
- Maintain high cooking standards
- Side work - as assigned by management (cleaning, restocking, miscellaneous duties)
- Cost control - (portion control, rotation of food, loss due to improper use of company property-dish breakage, etc.)
- Clean-up duties - line area, grill, fryer, microwave, floors, cooler and freezers
UNIFORM CODE
- You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, hair must be pulled back, no slip shoes, no gum chewing while on duty, etc.)
