SUMMARY OF POSITION
Prepares menu items according to kitchen’s policy and standards. Basic vegetable prep to include peeling, slicing, dicing, and portioning. Basic sauce prep to include stocks, salad dressings, and vinaigrettes. Minor butchering - processing meat, whole poultry and fish. You must follow Serf Safe standards for food handling and safety practices. Responsible for helping to maintain food quality cleanliness of the kitchen at all times. Wash and restock dishes, pots, pans and utensils. Performs quality of work environment as directed by Kitchen Manager or Manager on Duty. Prefer minimum 2 years kitchen experience.
AVAILABILITY
Looking for shift coverage for mainly Afternoon and nights, Monday thru Sunday.
PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS
Extensive standing and walking for up to 8 hours. Must be able to communicate clearly, take direction, and be willing to work as a team player. Job has Exposure to heat, steam, smoke, cold. You will be bending, reaching, walking, lifting items up to 50 pounds, and be exposed to dish and cleaning chemicals.
This is a full time (34-40) hour a week position. We do not reduce hours in the offseason.