Duties and Responsibilities

• Perform opening duties: station setup, turn on all equipment, monitor temperature in all refrigeration units, ensure the environment is in clean and safe working order.
• Review and confirm prep lists for immediate and long-term preparation needs. Assist with daily prep lists as well as other tasks when needed.
• Learn and adhere to cooking methods to maintain consistency with menu items. Use standard recipes for preparation and portioning of all products.
• Maintain a clean and sanitary work station, as well as clean machinery when finished using.
• Perform end of shift duties: clean work space, all projects completed, adherence to storage (consolidation, rotation, labeling and dating of products) best practices.
• Communicate with management regarding needs and concerns as they pertain to your personal success and that of the operation as a whole.

Knowledge and Skills:

• Knowledge of fresh pasta making, rolling, and shaping is a bonus and will impact a higher hourly rate

• Full-service restaurant experience is desired.

• Strong communication and interpersonal skills.

• Excellent knife skills and knowledge of cooking techniques and equipment.

• Knowledge of food safety standards.

• Ability to be organized in a changing environment.

• Ability to maintain a calm professional demeanor in a fast-paced environment.

Essential Functions:

• Prepare all food items following standard recipes and procedures within specified time limits.

• Prep assigned items according to the prep lists and par levels set by management.

• Communicate with BOH Team Members, FOH Team Members and Management throughout the shift regarding status of orders and availability of product.

• Properly measure and assemble ingredients required for preparing the standard recipes. Cut and/or portion meat, fish, and poultry.

• Use scale to ensure proper proportioning of food items.

• Minimize waste of products.

• Accepts or reject ingredients based on quality and quantity.

• Clean, organize, and maintain walk-in refrigerator, reach in refrigerator, coolers, prep, and dry storage area.

• Maintain prep area in a clean, sanitary and safe manner.

• Stock/restock items on line

• Rinse and cut raw food products.

• Rotate product according to “First In, First Out” to maintain shelf-life standards.

• Log and discard all products not used by the end of the shift on the “use by” date.

• Understand and comply with food safety and temperature standards.

• Contribute to a positive work environment with a focus on respect, teamwork, and integrity.

• Complete tasks thoroughly, professionally and with care in a timely manner.

• Adjust to high pressure situations and be adaptable.

• Assume responsibility for personal growth and development.

• Act professionally at all times and set the standard for all team members.

• Express ideas and convey information clearly, effectively and professionally.

• Other duties as assigned by Management.

Essential Physical Requirements:

• Stands during the entire shift.

• Reaches, bends, squats and lifts.

• Carries plates, lifts glass racks, and boxes weighing up to 50 pounds up to 20 times per shift.

• Some exposure to smoke, steam, high temperatures, and humidity.

Job Types: Full-time, Part-time

Pay: From $18.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Physical setting:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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