ESSENTIAL FUNCTIONS AND BASIC DUTIES:

·       Works as a member of the restaurant team.  Interacts with service crew in a positive manner.  Assists others whenever needed. Follows management instruction. Follows management instruction.

·       Follow proper time and attendance, uniform procedures and adheres to kitchen schedule

·       Follows all health, safety and Food and Beverage regulations.

·       Receiving, unpacking and storing kitchen products

·       Take inventory or examine merchandise to identify items that need to be re-ordered or returned.

·       Communicate on a daily basis with the chefs and supervisors, to ensure proper follow up is performed, when items are to be exchanged or returned.

·       Verify weight, condition, quantity and quality of all produce received.

·       Ensure cleanliness of stocking shelves.

·       Tag produce with current dates to facilitate rotation and reduce product wastage.

·       Responsible for time management, efficiency and area organization

·       Understands the flow of service

·       Maintains the highest level of food quality available.

·       Receives and stores all products as prescribed.

·       Maintains a clean and safe kitchen.

·       Follows all health, safety and Food and Beverage regulations.

·       Controls waste.

·       Communicates all problems and ideas for improvement to management.

·       Communicates and works together with coworkers as a team.

·       Fills out all forms as prescribed.

·       Maintains all equipment and utensils.

·       Organizes all areas of the kitchen.

·       Follows proper rotation procedures.

·       Labels and dates all products prepared.

·       Assure that all food procedures are followed.

·       Coordinate food service with other departments as necessary.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

·       Works as a member of the restaurant team.  Interacts with service crew in a positive manner.  Assists others whenever needed. Follows management instruction. Follows management instruction.

·       Follow proper time and attendance, uniform procedures and adheres to kitchen schedule

·       Follows all health, safety and Food and Beverage regulations.

·       Receiving, unpacking and storing kitchen products

·       Take inventory or examine merchandise to identify items that need to be re-ordered or returned.

·       Communicate on a daily basis with the chefs and supervisors, to ensure proper follow up is performed, when items are to be exchanged or returned.

·       Verify weight, condition, quantity and quality of all produce received.

·       Ensure cleanliness of stocking shelves.

·       Tag produce with current dates to facilitate rotation and reduce product wastage.

·       Responsible for time management, efficiency and area organization

·       Understands the flow of service

·       Maintains the highest level of food quality available.

·       Receives and stores all products as prescribed.

·       Maintains a clean and safe kitchen.

·       Follows all health, safety and Food and Beverage regulations.

·       Controls waste.

·       Communicates all problems and ideas for improvement to management.

·       Communicates and works together with coworkers as a team.

·       Fills out all forms as prescribed.

·       Maintains all equipment and utensils.

·       Organizes all areas of the kitchen.

·       Follows proper rotation procedures.

·       Labels and dates all products prepared.

·       Assure that all food procedures are followed.

·       Coordinate food service with other departments as necessary.