Summary of Position:

Prep and bake a variety of food products using a variety of equipment and utensils according to the Daily Prep List. During your shift you may be required to take direction from either the MIC, KM or GM. At times, a "non-manager", such as a kitchen lead, may be assigned shift control and you will be expected to follow their direction.

Essential Functions:

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to manager.
• Inform Kitchen Manager immediately of product shortages.
• Uses our Standard Recipe Sheets/Books for preparing all products. Does not rely on the memory.
• Assumes 100% responsibility for quality and accuracy of products served.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Be ready and willing to assist dishwashers or line cooks as needed.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the MIC.
• Additional duties and responsibilities as assigned.

Qualifications:

• HS Diploma or equivalent
• 18 years of age (21 where required by law)
• 1 year of relevant experience as a prep cook or an equivalent combination of experience, education and training.
• Have the necessary stamina to work on feet for up to 10 hours including stooping, reaching, bending, twisting and lifting/carrying loads up to 50 lbs.
• Be able to communicate clearly, effectively, and respectfully in the predominant language of our guests and team COS_

B Job Types:

Full-time, Part-time Pay:

$16.00 - $18.00 per hour

Benefits:

401(k) matching Employee discount Health insurance

Work Location:

In person