Reporting Relationships

Position Reports To:    Kitchen Manager and General Kitchen Manager
Subordinate Staff:        None

Basic Functions:

To assist the Kitchen Managers by preparing ingredients, keeping kitchen clean and orderly, and by performing some of the simpler cooking functions as assigned according to the menu, which may vary from day to day.

Essential Functions:

1. Washes, cuts, slices, dices, and prepares fruits and vegetable for salads, desserts, or further cooking.
2. Weighs or measures ingredients as directed by chefs.
3. Cuts or slices individual serving portions as directed.
4. Assists in unloading, inspecting, and storing incoming food and verifying packing lists.
5. Assists Kitchen Managers by preparing simple menu items and performing duties such as stirring soups or sauces, mashing or rinsing vegetables.
6. Assists Kitchen Managers by filling bread baskets and plating appetizers, soups, salads, entrées, and desserts for diners.
7. Keeps kitchen clean and orderly by washing counters and cooking utensils, and by cleaning stoves, ovens, grills, and refrigerators.
8. Follows all safety and health rules for sanitary food handling and kitchen cleanliness.

Qualifications:

Knowledge

At least a year’s training at a culinary institute or previous restaurant training and experience required.  (Actual duties assigned may vary according to amount of previous training, experience, and ability.)

Skills/Aptitudes

1. Ability to work in a high-energy and demanding environment.
2. Works well under pressure.
3. Able to take direction.

Working Guidelines

1. 100% of the time standing.
2. Behaves professionally and can be flexible in a changing environment.
3. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
4. Sufficient strength and dexterity to handle heavy pots and pans and to operate kitchen equipment.
5. Command of basic English language preferred
6. Must be able to hear with 100% accuracy with correction.
7. Must be able to see to 20/20 vision with correction.
8. Excellent attendance is required with schedule flexibility determined by business needs.

Level

Can work independently with little Supervision.