Kitchen Staff

Essential Duties and Responsibilities:

• •Food preparation for catering and concessions events
• •Assists in plating food for table service and in food production line as needed
• •Prepares recipes as directed by the Executive Chef or Sous Chef
• •Maintains all kitchen equipment cleanliness and annual maintenance
• •Participates in the designs of food displays
• •Maintains a clean and safe working environment
• •Operate dish washing machine and or wash any items not dishwasher safe by hand
• •Other duties as assigned

Qualifications:

• •Must be 18 years of age or older
• •High School diploma or GED certificate
• •1-2 years of experience in a commercial kitchen
• •Ability to work individually but mostly as a team is essential

• •Demonstrate exceptional skills in customer relations, communications, and problem solving
• •Follow oral and written instructions and communicate effectively with others
• •Work in a fast-paced work environment and undertake multiple tasks at the same time
• •Ability to work flexible hours including early mornings, evenings, weekends, and holidays
• •Must be able speak, read, and understand English well enough to converse with customers, supervisors and employees

Food Handler’s Certificate or ability to obtain one upon hire (30 days from hire date)

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Some of the demands include;

• •Standing or walking for long periods of time
• •Must be able to lift, carry, or push a minimum of 30 pounds

Repetitive reaching, stooping, and bending