Job Requirements

Responsible for the preparation, production and presentation of all menu items.

DUTIES

• Be able to work a variety of hours, days and shifts, including weekends
• Get along with others and be a team player
• Prepare menu items and necessary ingredients according to prescribed recipes and/or special requests and presentations
• Follow all prescribed portioning controls and maintain food safety and quality standards
• Correctly read and use a thermometer
• Communicate any food delays or issues to Coordinator
• Maintain menu item counts and communicate to management and service staff when quantities fall below restaurant specific minimum quantity
• Accurately account for all items coming out of their station
• Understand and follow the food allergy procedure and special orders/restrictions
• Comply with all safety and sanitation (including handwashing) guidelines and procedures
• Be proficient in the use and operation of all necessary tools and equipment
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties will be assigned as needed

 ESSENTIAL FUNCTIONS

• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction
• Perform more than one task at a time, calmly and effectively in an extremely busy and stressful work environment
• Work in a confined, crowded space of variable noise and temperature level
• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use and operate all necessary tools and equipment
• Be able to stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Accessibility varies by location