Job OverviewResponsibilities Performs the opening and closing check list for each shift.Prepares all items to ensure that they are within specification and are not out of date.Keep all items in the walk-in storage area rotated, dated and inspected to ensure proper utilization of product.Ensure cleanliness and sanitation of preparation areas so that they meet health department standards and that all items are clean and sanitized to eliminate cross contamination.Ensure that all menu items are prepared and served according to the build sheet specifications and written recipe.Check all menu items for temperature and quality standards before serving.Ensure safety of the work area and line at all times.Ability to remain calm and effective during times of pressure and stress. Ability to problem solve with other team members in a professional and polite manner.Maintains a working knowledge of how to maintain and use all equipment within the work station and preparation area.Assists with cleaning, sanitation and organization of kitchen, walk-in coolers and all storage areas to maintain proper sanitation and elimination of cross contamination.Ability to be self-motivated and take direction as required.Performs additional responsibilities as requested by the Kitchen Manager or General Manager.
Food safety and planning:Enforce sanitary practices for food handling, general cleanliness, and service practices in order to eliminate cross contamination.Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Understanding of federal, state and local liquor laws.
Operational responsibilities:Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a customer or employee is injured.Does not consume alcohol before or during a work shift.Report complaints concerning food quality and service to server and/or shift manager. Never engage in an argument with a guest, excuse yourself and locate a Manager if unable to resolve an issue.
Qualifications:High School diploma or equivalent or restaurant work experience substituted. Previous prep or line cook work experience.Valid Missouri Driver's License or other state identification as required for employment.Ability to read and interpret documents such as safety rules, instruction, and procedure manuals.Ability to learn and efficiently operate the Point of Sales software and other software as essential for job requirements.Knowledge of kitchen operation, sanitation procedures and dish machine operation. Basic understanding of professional cooking and knife handling skills.Must be able speak, read and understand basic cooking directions.Understanding of Health Department Codes and regulations and ability to maintain certification in such.Ability to work in a team environment. Must be self-motivated with demonstrated problem-solving skills.
Work Environment:Standing, walking and cleaning 100% of the time. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing up to 50 pounds, and repetitive hand and wrist motion.Direct contact with quests, other team members and managers.Must be able to work with minimal supervision.Hours may vary if needed to fill in for his/her fellow team members or if emergencies arise.Ability to perform all functions at the restaurant level, including delivery when needed.Must be able to work with products that are cold, hot and/or hazardous.Benefits PTOCompetitive Wages
