Summary of Position:
Responsible for the preparation, production and presentation of all menu items.
Core Values:
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Find a Way - We will always find the best solution for all guests and team members
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Positive Passion - We will be optimistic in our passion for what we do
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Hospitality Excellence - We will exceed the expectations of those we serve
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Respect and Care - We will be respectful of our team, our community, and our guests
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Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development
Essential Functions:
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Prepare menu items according to prescribed recipes and/or special requests and presentations.
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Prepare ingredients needed for recipes of menu items.
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Follow all prescribed portioning controls.
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Maintain food safety and quality standards.
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Understand and read an order, either handwritten or computerized.
Duties and Responsibilities:
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Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
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Understand and follow the food allergy procedure and special orders/restrictions.
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Read and use a thermometer correctly and efficiently.
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Communicate any food delays or issues to Coordinator.
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Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity.
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Accurately account for all items coming out of their station.
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Wear a hair restraint while on duty.
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Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
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Promote teamwork among co-workers and employees.
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Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
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Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the establishment's receiving policies and procedures.
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Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
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Must wash hands regularly according to guidelines.
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Comply with all safety and sanitation guidelines
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Understand and complete all side work as assigned.
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Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
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Perform more than one task at a time.
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Work in a confined, crowded space with variable noise and light levels.
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Accept direction and constructive criticism from management.
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Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
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Maintain a positive, pleasant attitude every shift
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Must be able to stand or walk for the majority of a shift.
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Must be able to work at approximately 36 table/bar and reach 36.
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Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
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Must be able to reach (6 to overhead), bend, stoop, wipe.
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Must be willing to perform other duties assigned as needed.
Desired Qualifications:
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Must be at least 21 years of age.
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Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
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Holds a current Serve Safe (or equivalent) certification.
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Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house cooking experience.
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Must have the stamina to work 50 to 60 hours per week.
General Rules:
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Get along with others and be a team player.
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Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
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Refrain from smoking for the duration of the shift.
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Arrive to work on time and in ready to work condition.
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Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
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May not work under the influence of alcohol or any illegal drugs.
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May not resort to any type of violence, discriminatory or harassing behavior.
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Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.