MINIMUM REQUIREMENTS:

Understands cleaning and portioning procedures

Capable of being at work on time, as scheduled to relieve prior shift employees

Experience as a cook preferred

Legally eligible to work in the United States

Reliable transportation to and from work

WILLINGNESS TO:

Work any shift needed

Follow all company policies, as well as State and Federal laws

Set up, stock, and organize workstation

Cut and prepare food items

Maintain proper food storage temperatures and rotation using FIFO Method.

Understands and can perform all cleaning and portioning procedures

Organize items for preparation to ensure accuracy of items ordered

Assist co-workers as needed to maintain restaurant volume and guest satisfaction

Ensure cleanliness of work area and equipment

Follow health department standards for food handling, general cleanliness, and maintenance of kitchen area

Keep dishes washed as you go

Ensure all foods are properly prepared, processed and plated during shift

Work with minimum direction and follow instructions given by supervisor

Complete all shift duties and other duties as assigned

Cooperate with co-workers and manager to meet the demands of the kitchen

Prepare menu items, paying attention to plate presentation

PHYSICAL ABILITY - THE EMPLOYEE MUST HAVE THE ABILITY TO:

Exposed to cold or hot temperature extremes performing in the walk-in cooler, freezer and/or heat standing in front of the grill

Perform duties that require bending, lifting, reaching, and turning

Transport items and containers (weighing up to 50 lbs.) to and from stock and kitchen locations.

Stand up to 8 hours or longer if needed

Stand and walk 100% of the time

Lift up to 50lbs.

Constant exposure to heat

Bend and reach from under the counter (5 inches above the ground) to 6 feet above the ground with at least one arm

Climb ladder and step stool

Dexterity required for handling food items and dishes.

MENTAL CAPABILITIES:

Ability to handle multiple priorities, work under stress and exercise good judgment

OPERATION OF EQUIPMENT:

Follow safety procedures and standards when operating all equipment