Job Description

Responsibility's

• Develops, maintains a Service Culture that ensures the delivery of Superior internal/external guest service by all team members.
• Prepares and produces menu items to standards in a quick and efficient manner.
• Responsibilities include maintaining a clean and organized kitchen.
• Assists in food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Maintains assigned station and equipment in a clean and sanitary condition.
• Responsibilities include ensuring the safety and security of team members and guests.
• Ensures department adheres to all regulatory, departmental and company policies and procedures.
• Knowledge of promotions and events.
• All other duties as assigned.

Qualifications:

• Excellent customer service skills
• Experience in pantry, fry cook, broiler, and sauté.
• Successfully complete required training
• Basic sanitation laws of local health department skills required
• Strong written and verbal communication skills

Physical Requirements:

• Physically mobile with reasonable accommodations
• Respond to visual and aural cues
• Read, write, speak, and understand English
• This position is working with standard kitchen equipment, in coolers & freezers, sometimes slippery floors.
• Must be able to lift heavy objects (up to 40#), stretch, bend, stoop and standing for long periods of time.
• Operate in mentally and physically stressful situations

Environmental Working Conditions:

The work environment contains bright lights, loud noise, and stressful situations.

Target Salary:

Target Salary Range $15.00

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.