of Position:

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

Core Values:

• Find a Way - We will always find the best solution for all guests and team members
• Positive Passion - We will be optimistic in our passion for what we do
• Hospitality Excellence - We will exceed the expectations of those we serve
• Respect and Care - We will be respectful of our team, our community, and our guests
• Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development

Essential Functions:

• Prepare menu items according to prescribed recipes and/or special requests and presentations.
• Prepare ingredients needed for recipes of menu items.
• Follow all prescribed portioning controls.
• Maintain food safety and quality standards.
• Understand and read an order, either handwritten or computerized.

Duties and Responsibilities:

• Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Read and use a thermometer correctly and efficiently.
• 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.
• Wear a hair restraint while on duty.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Promote teamwork among co-workers and employees.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• 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.
• Communicate cordially, effectively and clearly with all employees, managers, partners, corporate staff and guests.
• Must wash hands regularly according to guidelines.
• Comply with all safety and sanitation guidelines
• Understand and complete all side work as assigned.
• 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.
• Work in a confined, crowded space with variable noise and light levels.
• Accept direction and constructive criticism from management.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Maintain a positive, pleasant attitude every shift
• Must be able to stand or walk for the majority of a shift.
• Must be able to work at approximately 36 table/bar and reach 36.
• Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
• Must be able to reach (6 to overhead), bend, stoop, wipe.
• Must be willing to perform other duties assigned as needed.

Desired

Qualifications:

• Must be at least 21 years of age.
• Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
• Holds a current Serve Safe (or equivalent) certification.
• Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house cooking experience.
• Must have the stamina to work 50 to 60 hours per week.

General Rules:

• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time and in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.
• Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.