Pay Rate - $13.00 to $16.00
Immediate Openings
(No Phone Calls)
Duties and Responsibilities include the following:
Plates food according to the designated plating standards.
Prepares and plates all menu items including deserts, side dishes, proteins and sauces in accordance with recipe guidelines and par levels.
Executes all kitchen orders according to recipe specifications.
Prepares all ingredients needed for designated station daily, following chefs prep and par lists.
Complies with safety guidelines and minimum age requirements when handling kitchen equipment and utensils.
Follows all portion and quality standards.
Maintains and stocks designated station, freezers, refrigerators and store room with food products daily; follows proper rotation system and notifies chef of any discrepancies or shortages.
Labels and dates all food products in storage and refrigeration areas appropriately.
Ensures all products are stored or disposed of properly at the end of the night.
Cleans food preparation equipment and work areas according to health and safety guidelines; cleans counter or tables.
Adheres to all restaurant policies and procedures paying special attention to health and/or safety requirements; communicates any concerns to management.
Communicates with servers in a professional manner regarding customer service.
Performs all closing duties of the kitchen daily as determined by Executive Chef.
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