Position Summary Prepares food ensuring it is nutritious and properly flavored for customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. Essential Duties and Responsibilities Prepares various entrees and menu items following established recipes. Supervises the cooking activities of the other food service workers in the kitchen as assigned by the Kitchen Manager or Director of Food and Beverage Operates and cleans equipment per department procedures after each use and scheduled routine cleaning. Stores, labels and dates all food items according to policy. Assists in maintaining organized storage of dry goods, refrigerated and frozen products. Follows HACCP guidelines to ensure quality and safety of food supply. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Assists the Kitchen Manager in all required documentation, reports, and logs as assigned. Assists in the cross training of employees as required by the Kitchen Manager or Director of Food and Beverage Other job duties that may be assigned. Education and Experience High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos; to write simple correspondence; to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals Ability to compute rate, ratio, and percent Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written, or oral instructions; to deal with problems involving a few concrete variables in standardized situations. Other Qualifications Food Handler's Permit; ServSafe training and certificate as required by applicable state and county. Physical Demands While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Work Environment While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud. Attire & Personal Protective Equipment (PPE) Wear slip-resistant, closed-toe footwear at all times while working in the kitchen. Wear a hairnet, hat, or other approved hair restraint, with hair pulled back, in accordance with food safety regulations. Wear a clean kitchen uniform, chef coat, or apron as provided by La Foret, consistent with the Employee Handbook's Attire and Appearance standards. Avoid wearing rings, bracelets, dangling earrings, or other jewelry that could pose a food safety or injury risk while preparing food or operating kitchen equipment. Use heat-resistant gloves or mitts when handling hot pans, equipment, or surfaces. Use cut-resistant gloves when operating slicers or performing high-risk cutting tasks. Wear single-use food-safe gloves when handling ready-to-eat food, in accordance with health code requirements. Wear appropriate protective equipment (e.g., gloves, apron) when handling cleaning or sanitizing chemicals.

Pay:

$17.00 - $18.00 per hour

Benefits:

401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person